An easy Caribbean eggplant casserole recipe with cheese and a bread crumb topping. Delicious eggplant casserole.
Eggplant Casserole Ingredients
- 3 Small eggplants
- 4 tomatoes
- 1 oz. margarine
- 3 ozs. breadcrumbs
- 2 ozs grated cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp grated onion
How to make Eggplant Casserole:
- Cut eggplant into slices. Sprinkle with salt in a colander and allow to stand for about 20 minutes. Put tomatoes in bowl and pour boiling water over them. Allow to stand for one minute, rinse and peel. Cut into 1/4″ pieces.
- Melt margarine and fry tomatoes lightly. Drain eggplant slices. dry and fry it in margarine until brown. Arrange the eggplant and tomato in a dish.
- Fry breadcrumbs until browned, add cheese. stirring all the time. Put Crumbs on top of vegetable. Garnish with parley and serve immediately.
Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.
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