Eggplant Skillet Casserole
|Garlic||1 Clove (5 gm)|
|Eggplant||1 Medium, pared and cut into 0.5-inch slices|
|Water||1 Cup (16 tbs)|
|Bread crumbs||3 Cup (48 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Celery seeds||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Melted butter/Margarine||1⁄2 Cup (8 tbs)|
Rub skillet with garlic; cover bottom with 1/3 of eggplant slices.
Add water to depth of 1/4 inch.
Combine bread crumbs, onion, parsley, ginger, celery seeds, salt, and pepper; toss with butter or margarine.
Sprinkle 1/3 of bread crumb mixture on first layer of eggplant.
Add 2 more layers of eggplant alternately with bread crumb mixture.
Cover skillet; steam slowly for 15 to 20 minutes or until tender.