Eggplant Casserole Recipe
This Eggplant Casserole recipe is going to be bigger hit than Avatar movie. There is not a single month when I don't serve this yummy Side Dish! If you don't want to be a big sinner, don't simply read this Eggplant Casserole recipe, try it as well.
Ingredients
1 medium or 2 small eggplants
2 tbsp (30 mL) flour
1/2 cup (125 mL) fine breadcrumbs
1 tsp (5 mL) sugar
1/2 tsp (2 mL) basil
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
3 tbsp (50 mL) butter or margarine, melted
1 cup (250 mL) tomato-mushroom sauce
Directions
Peel eggplant and cut into thin slices.
Blend together the flour, breadcrumbs, sugar, basil, salt and pepper.
Dip each slice of eggplant in a little milk, then roll in the breadcrumb mixture.
Place in layers in bottom of an oblong microwave-safe dish or a 10-inch (25 cm) Corning dish.
Sprinkle each slice with some of the melted butter or margarine.
Pour the tomato sauce around the edges, leaving the middle free of sauce.
Cover.
Microwave 6 minutes at HIGH.
Let stand 1 minute and serve.
Blend together the flour, breadcrumbs, sugar, basil, salt and pepper.
Dip each slice of eggplant in a little milk, then roll in the breadcrumb mixture.
Place in layers in bottom of an oblong microwave-safe dish or a 10-inch (25 cm) Corning dish.
Sprinkle each slice with some of the melted butter or margarine.
Pour the tomato sauce around the edges, leaving the middle free of sauce.
Cover.
Microwave 6 minutes at HIGH.
Let stand 1 minute and serve.
