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Baked Eggplant With Tomato

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Ingredients
  Eggplant 1 Large, pared and cut in 1/4-inch slices
  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
  Black pepper 1⁄2 Teaspoon
  Grated parmesan cheese 1 Tablespoon, grated
Directions

Cook eggplant in boiling salted water for 10 minutes (allowing 1/2 teaspoon salt per quart of water).
Drain; butter casserole and arrange in layers the eggplant, corn, and tomatoes.
Sprinkle with breadcrumbs, sugar, salt, and pepper.
Bake at 300° for 30 minutes.
Remove from oven; sprinkle with cheese and place under broiler for 4 to 5 minutes

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Servings: 
4

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