1/4 cup butter
1 medium eggplant, peeled and diced
1/2 medium onion, diced
1 (14 1/2-ounce) can diced tomatoes (or stewed tomatoes broken up)
1 teaspoon Italian seasonings
1/2 teaspoon garlic powder
8 ounces shredded mozzarella cheese


Preheat oven to 350.
In medium saucepan cook eggplant and onion in butter until softened. Stir in tomatoes, Italian seasoning, garlic powder and 1/2 of the cheese. Transfer to a greased 2 quart baking dish, top with remaining cheese.
Bake at 350 for 30 minutes.

Serves 4-6

This recipe linked to

Food on the Table - No Whine Wednesday

Notes from the Cookie Jar - Food Revolution Friday

$5 Dinners - Grow. Eat. Save

Gooseberry Patch

Comments

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Amanda     |97.77.8.xxx |2010-08-11 08:48:46 Delicious! Thanks for linking up to No Whine Wednesday. Reply | Quote 0   0

Linda  - The Gluten-Free Homemaker     |71.126.181.xxx |2010-08-12 03:40:15 That looks good! If I'm going to get my kids to like eggplant, this would be the way to do it. Reply | Quote 0   0

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