Rosalynn Carter's Eggplant Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 large eggplant, peeled and cut into 8 circles
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons salad oil
• 3 tablespoons butter
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh tomatoes, peeled and chopped
• 1/4 teaspoon thyme
• salt
• pepper
• 1/4 cup parsley, chopped
• 1/2 cup white breadcrumb
• 1 cup cheese, grated (swiss, gruyere or mozzarella)

Recipe

• 1 as the eggplant slices (cut about 1 inch thick) change in circumference, trim so they are all approximately the same size. place in oiled shallow pyrex dish.
• 2 sprinkle with salt and pepper.
• 3 broil 5 minutes or longer to make fork-tender.
• 4 heat the oil and butter in a skillet; add onion and cook until yellow.
• 5 add garlic, tomatoes and trimmings of eggplant; cook until thick.
• 6 stir in seasonings, parsley and bread crumbs.
• 7 spread evenly on top of the broiled eggplant.
• 8 cover with grated cheese.
• 9 bake at 350 degrees until cheese is melted, about 15 minutes.