Eggplant and Tomato Casserole
By junerodgers
An easy Caribbean eggplant casserole recipe with cheese and a bread crumb topping.
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.
You'll also love
- Roast Chicken with Caramelized... 4.6/5 (16 Votes)
- Southwestern Corn & Black Eyed Pea... 4.5/5 (17 Votes)
- Aunt Peggy's Cucumber, Tomato and... 4.3/5 (37 Votes)
- Best Skinny Eggplant Rollatini... 4.2/5 (39 Votes)
Review this recipe