Ingredients
-
1
-
1
-
1/2
-
3
-
3
-
1
-
2
-
2
-
1/4
-
-
-
1/4
-
1/2
-
1
-
Directions
Rosalynn Carter’s Eggplant Casserole, Our former First Lady’s recipe was posted in a magazine years ago and it has been a family favorite of ours too Eggplant lends itself to casseroles as it becomes soft and take up flavors easily , My daughter (a real eggplant lover) did not care for this dish at all I feel that this recipe has potential but as written is very bland If I were to make it again I would add maybe some Italian seasonings and chopped red pepper to start I also would probably cube and saute all the eggplant not just the scraps The sliced eggplant had a slightly bitter taste compared to the eggplant which had been cooked with the onions and other sauce ingredients , Our former First Lady’s recipe was posted in a magazine years ago and it has been a family favorite of ours too Eggplant lends itself to casseroles as it becomes soft and take up flavors easily
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
As the Eggplant Slices (cut About 1 Inch Thick) Change in Circumference, Trim So They Are All Approximately the Same Size. Place in Oiled Shallow Pyrex Dish. |
|
2
Done
|
Sprinkle With Salt and Pepper. |
|
3
Done
|
Broil 5 Minutes or Longer to Make Fork-Tender. |
|
4
Done
|
Heat the Oil and Butter in a Skillet; Add Onion and Cook Until Yellow. |
|
5
Done
|
Add Garlic, Tomatoes and Trimmings of Eggplant; Cook Until Thick. |
|
6
Done
|
Stir in Seasonings, Parsley and Bread Crumbs. |
|
7
Done
|
Spread Evenly on Top of the Broiled Eggplant. |
|
8
Done
|
Cover With Grated Cheese. |
|
9
Done
|
Bake at 350 Degrees Until Cheese Is Melted, About 15 Minutes. |
