Ingredients
- Boil
- 1 eggplant, peeled, chopped
- 1 cup celery, chopped
- 1/2 teaspoon salt
- 3 cups water, boiling
- Sauce
- 1/4 pound butter
- 1/2 cup green bell pepper, diced
- 28 ounces whole tomatoes, crushed (1 can)
- 2 tablespoons fresh parsley, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Topping
- 2 cups bread crumbs
- 4 ounces parmesan cheese, grated
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Boil the eggplant and celery in salted boiling water until tender, drain well.
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Step 3: Meanwhile, saute bell pepper until softened add tomatoes, and parsley, seasoning to taste.
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Step 4: Simmer until eggplant is cooked.
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Step 5: Place 1/2 the eggplant celery mixture into the bottom of a Pam sprayed casserole.
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Step 6: Pour half tomato mixture over cooked drained eggplant mixture in casserole.
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Step 7: Add rest of eggplant mixture, then tomato mixture.
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Step 8: Top with bread crumbs and cheese.
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Step 9: Cover and bake for 20 minutes or until hot and bubbly (30 minutes).
We hope you enjoy this recipe!
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