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Eggplant and Tomato Casserole Recipe

Eggplant and Tomato Casserole Recipe

8 servings



1 large eggplant, peeled, cubed

1/2 cup each: seasoned dry bread crumbs, chopped onion

3 cloves garlic, minced

2 teaspoons dried Italian seasoning

Salt and pepper, to taste

2 eggs. lightly beaten

3 medium tomatoes, sliced

1/4 cup grated fat-free Parmesan cheese


Cook eggplant in 2 inches simmering water in medium saucepan, covered, until tender, 5 to 8 minutes, drain. Mash eggplant with fork, mix in bread crumbs, onion, garlic, and Italian seasoning. Season to taste with salt and pepper, mix in eggs. Spoon into greased 11 x 7-inch baking dish, arrange tomatoes over top and sprinkle with cheese. Bake, uncovered, at 350 degrees until hot, about 20 minutes.

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