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Eggplant and Tomato Casserole

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An easy Caribbean eggplant casserole recipe with cheese and a bread crumb topping.

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Rate this recipe 4.6/5 (16 Votes)

Ingredients

  • 3 Small eggplants
  • 4 tomatoes
  • 1 oz. olive oil
  • 3 ozs. breadcrumbs
  • 2 ozs grated cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp grated onion

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Cut eggplant into slices. Sprinkle with salt in a colander and allow to stand for about 20 minutes. Put tomatoes in bowl and pour boiling water over them. Allow to stand for one minute, rinse and peel. Cut into 1/4″ slices.

Cover bottom of your skillet with Olive oil and fry tomatoes lightly. Drain eggplant slices. dry and fry it in margarine until brown. Arrange the eggplant and tomato in a dish.

Fry breadcrumbs until browned, add cheese. stirring all the time. Put Crumbs on top of vegetable. Garnish with parsley and serve immediately.

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