Eggplant Casserole

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.

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