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Recipe to Print-Eggplant and Tomato Casserole - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Eggplant and Tomato Casserole - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 30.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $0.41 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Peel, slice, and cook eggplant in boiling water just until tender. Drain and place in oblong dish. Sauté onion and tomatoes in olive oil and add seasonings. Cover eggplant with sauce, sprinkle with Parmesan, and bake at 350 degrees for 30 minutes.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00