Classic Eggplant Casserole
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Mint||1⁄2 Teaspoon, minced|
|Cheese||1 Cup (16 tbs), grated|
|Stewed tomatoes||2 Cup (32 tbs)|
|Onion||1 , sliced|
|Stalk of celery||1 , chopped|
Leave skins on eggplants.
Slice into rounds about 1/4-inch thick.
Saute in oil with garlic and mint.
Arrange a layer of eggplant slices in bottom of oiled casserole.
Add layer of cheese, tomatoes, onion and celery.
Alternate layers until all ingredients are used, topping with cheese.
Bake at 350Â° F. for about 30 minutes.