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Baked Eggplant With Tomatoes

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Ingredients
  Eggplant 1 Large
  Butter 2 Tablespoon
  Whole kernel corn 1 Cup (16 tbs)
  Tomatoes 4 , quartered
  Bread crumbs 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Grated cheese 1 Tablespoon
Directions

Pare eggplant; slice into '/2-inch slices.
Cook in boiling salted water 10 minutes (allow 1/2 teaspoon salt per quart of water); drain.
Butter casserole, arrange eggplant, corn, and tomatoes.
Cover with crumbs, sugar, salt, and pepper.
Bake 30 minutes in preheated 300°F oven.
Sprinkle with cheese; place in oven until cheese melts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked

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