Eggplant Casserole - Secretsfrommyapron

READY IN: 1hr

INGREDIENTS

1large peeled diced eggplant (or unpeeled)

1teaspoonsalt

¹⁄₂ teaspoonpepper

3tablespoonsolive oil

1cup chopped onion

¹⁄₂ cup chopped celery

2garlic cloves, minced

2cups chopped peeled fresh tomatoes

2 (8 ounce) cans tomato sauce

1pinchthyme

¹⁄₄ teaspoonsalt

¹⁄₄ teaspoonpepper

¹⁄₄ cup chopped fresh parsley

¹⁄₂ cupseasoned bread crumbs (or unseasoned)

1cup grated mozzarella cheese (or Swiss or cheddar)

NUTRITION INFO

Serving Size: 1 (303) g

Servings Per Recipe:6

Calories: 220.1

Calories from Fat 107 g 49 %

Total Fat 12 g 18 %

Saturated Fat 3.6 g 18 %

Cholesterol 14.8 mg 4 %

Sodium 1191 mg 49 %

Total Carbohydrate22.3 g 7 %

Dietary Fiber 6.2 g 24 %

Sugars 9.1 g 36 %

Protein 8.5 g 17 %

DIRECTIONS

Placed chopped eggplant in oiled 7×11" pyrex dish.Broil for 5 minutes, stir eggplant, broil for 5 minutes more.Sprinkle with salt and pepper and let stand till sauce is finished.

Heat oil in saucepan; add onion, celery and garlic.Cook till onion is softened and yellow.

Add tomatoes and tomato sauce.Cook until thickened, about 5 minutes.

Stir in seasonings, parsley and bread crumbs.

Pour sauce over broiled eggplant.Cover with grated cheese.Bake at 350* until cheese is melted, about 15-20 minutes.

Tastes even better the next day.

Source: Read Full Article