Tomato Eggplant Casserole
Serving Size / Yield
4 servings
Ingredients
- 2 med. eggplants
- 1 garlic clove, sliced
- 2 Tbs. olive oil
- 1 sm. can tomatoes
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. chopped basil
- 1 tsp. chopped parsley
- 1/4 tsp. sugar
- 2 Tbs. bread crumbs
- 1/2 C. water
- 2 1/2 Tbs. olive oil
- 1 sm. can tomato puree
Directions
Cut tops off eggplants and save. Scoop out eggplant and chop the pulp up. Brown garlic in 2 Tbs. olive oil in a saucepan. Add tomatoes and cook for 10 minutes. Add eggplant pulp, salt, pepper, basil, parsley and sugar. Cook for 5 more minutes. Add bread crumbs. Mix and fill eggplants with mixture.
Put eggplants in a casserole standing up, and replace top of eggplants, pour water, oil and tomato puree in the casserole and bake in oven at 375 degrees for 1 hour. Cut the eggplants in half, pour sauce over them from the casserole. Serve.
