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:

1. 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.
2. 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.
3. 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.

This Oven-Glazed Caribbean Chicken recipe will take a little work, but your taste-buds will thank you with every bite of this juicy chicken, glazed with local dark rum and coffee.

Oven-Glazed Caribbean Chicken Ingredients

• 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
• 2 large cloves garlic, crushed
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 1/2 tablespoons brown sugar blend (such as Splenda)
• 2 tablespoons ketchup
• 2 tablespoons dark rum
• 1 lime, juiced
• 1 tablespoon butter
• 2 teaspoons finely chopped ginger
• 1 teaspoon Nescafe Taster Choice House Blend 100% Pure Instant Coffee Granules
• 1/8 teaspoon ground allspice

How to make Oven-Glazed Caribbean Chicken:

1. Combine sugar blend, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar blend are dissolved. Remove from heat; set aside.
2. Trim chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
3. Combine garlic, oil, salt and pepper in small bowl. Rub mixture all over chicken. Arrange chicken slit-side-up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
4. Broil chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.

Recipe adapted from meals.com

Chicken and Noodle Bake Ingredients

• 1 onion, chopped
• 1 clove garlic, crushed
• 6 chicken legs
• 1 can cream of mushroom soup
• 1 tbsp chopped parley
• cup grated cheese
• 1/2 1lb noodles
• 2 tbps margarine
• 1/4 tsp pepper
• 1 cup milk

How to make Chicken and Noodle Bake:

1. Season chicken in a bowl, adding salt, pepper, and garlic. Allow to marinate for 3-4 hours. Then in a pan over heat, melt margarine and saute onions for one minute.
2. Add chicken (drained) and brown on both sides. Stir in mushroom soup, milk and allow to simmer for half an hour on low heat.
3. In meantime, cook noodles according to instructions on packet. Drain and then put into greased baking dish. Arrange chicken on top of noodles, pour sauce over and sprinkle with cheese and chopped parsley. Bake for 20 minutes at at 400F.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.