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Eggplant Parmigiana

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Submitted by: diannecharmed

 

This vegetarian casserole is sure to please all of your guests. The canned tomatoes add real flavor and the mashed eggplant really makes a great base.
 

Ingredients

  • 1 large eggplant
  • 1/2 tsp salt
  • Dash black pepper
  • 2 cups canned tomatoes, drained
  • 2 eggs, well beaten
  • 1/2 cup finely chopped onion
  • 2 cups cornbread crumbs
  • Margarine
  • 1/4 cup milk
  • Grated cheddar cheese

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Method

Peel eggplant and cut into cubes. Cook in plain unsalted water until tender. Drain and add salt and black pepper. Mash with a potato masher then add tomatoes and mash again. Add eggs, onion and cornbread crumbs. Using margarine, grease a 2 quart casserole dish and pour mixture into dish, adding 1/4 cup whole milk for consistency, if needed. Top with grated cheese to desired level. Bake in 375 degree oven for 25-30 minutes, until liquid is half absorbed.

 

Notes:

 

Number of Servings: 6

 

Submitted by: diannecharmed ()

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