Eggplant Casserole

Except for slicing and cooking the eggplant, this recipe takes little effort and can be in the oven in no time.

Eggplant Casserole
Serves 4
Total Time: 1 hr

1 large or 2 small egg plants, cut up
1 15 oz can of crushed or chopped tomatoes
1 bag of shredded cheese
½ cup bell pepper
Olive oil
¾  cup Italian seasoned bread crumbs
Black pepper
Salt to taste
½ cup Parmesan cheese
Cut up or slice the egg plant the long way, lightly cook in skillet in enough olive oil to cover the bottom.  Add pepper, onion and garlic, sauté until tender.  Add tomatoes and simmer until thickened about 10 minutes. Place sauce in bottom of casserole, add egg plant, cheese, alternating with sauce.  Sprinkle bread crumbs on top, then add Parmesan cheese. Bake 3500 until lightly brown on top, about 35-40 minutes.

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