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Eggplant Aubergine – Tomato

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Ingredients

Adjust Servings:

	1 large onion, chopped
	2 small eggplants, peeled and diced
	1/4 cup butter or 1/4 cup margarine
	1 (28 ounce) can tomatoes, drained
	1 teaspoon salt
	1/2 teaspoon pepper
	1/4 cup corn flake crumbs

Nutritional information

150.3

Calories

74 g

Calories From Fat

8.3 g

Total Fat

5 g

Saturated Fat

20.3 mg

Cholesterol

474.9 mg

Sodium

19.1 g

Carbs

8.3 g

Dietary Fiber

9 g

Sugars

3.5 g

Protein

352g

Serving Size

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Eggplant Aubergine – Tomato

Name: Eggplant Aubergine – Tomato
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: : 1; : 2; : 1/4; : 1; : 1; : 1/2; : 1/4

Features:

Cuisine:

American

I did this exactly as the instructions, and it was very bland. I adore eggplant, but this one is missing something for me. Sorry. I was really hoping I'd like it.

70 min
Serves 6
Easy

Ingredients

Directions

Eggplant (Aubergine) – Tomato Casserole, This is a simple and easy dish to prepare Some chili flakes or tabasco wouldn’t hurt either , I did this exactly as the instructions, and it was very bland I adore eggplant, but this one is missing something for me Sorry I was really hoping I’d like it , Made this last night exactly as written and loved it!! Only change for next time is I’ll probably add a few cloves of garlic for personal preference and to use french fried onions for the top instead of the cornflakes Definately a keeper recipe! Thanks!

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Steps

1 Done	Cook Onion and Eggplant in Butter Until Golden Brown.
2 Done	Add Tomatoes, Salt, Pepper and Mix Thouroughly.
3 Done	Pour Into Casserole.
4 Done	Top With Crumbs.
5 Done	Bake at 350 For 30 Minutes.