<< Back

Island Eggplant

1 1/2 pounds eggplant, cut into 1-inch cubes

1/4 c. bread crumbs

 3/4 c. freshly grated Parmesan cheese

 1/4 c. butter

 1/4 c. flour

 1 (14 1/2 ounce can tomato wedges)

 1/3 c. chopped onion

 3 large garlic cloves, chopped

 1 1/2 t. salt and 1/8 t. pepper

 1 T. brown sugar

 3 medium tomatoes, cubed

 1 green bell pepper, chopped (1 cup)


Cook eggplant in boiling slated water for 7 minutes; drain. Arrange in bottom of buttered 2 qt, casserole dish. Sprinkle with half of bread crumbs and half of grated cheese; set aside. Melt butter in saucepan, blend in flour. Gradually add undrained tomatoes, stirring constantly. Add remaining ingredients and simmer 5 minutes, stirring frequently. Pour tomato mixture over eggplant. Sprinkle with remaining bread crumbs and cheese. Bake, uncovered at 350 degrees for 35 to 40 minutes.

CSA Snapshot

Mailing list sign-up