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Eggplant Casserole PDF Print E-mail
(9 votes, average 4.22 out of 5)
Sunday, 02 November 2008 18:02


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


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