Tasty Eggplant Casserole
|Eggplant||1 Medium, peeled|
|Cooking oil||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped sweet green pepper||2 Cup (32 tbs)|
|Cooking oil||1 Tablespoon|
|All purpose flour||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Shredded sharp cheese||1⁄2 Cup (8 tbs)|
|American cheese/Cheddar cheese||2 Ounce|
|Canned tomato sauce||8 Ounce (1 Can)|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Margarine/Butter||1 Tablespoon, melted|
1 Cut eggplant into 1/2 inch cubes. Cook eggplant cubes in the 2 tablespoons oil until tender. Remove from skillet.
2 In the same skillet cook onion and sweet pepper in the
1 tablespoon oil until tender, stirring frequently. Remove from heat. Stir in flour, salt, and black pepper. Add olives.
3 Layer half the eggplant in a 1 1/2-quart casserole. Add half the olive mixture and half the cheese. Repeat layers. Pour tomato sauce over all. Mix crumbs with melted margarine or butter; sprinkle over tomato sauce. Bake, uncovered, in a 375° oven about 30 minutes or until edges are bubbly.