Tuesday, March 13, 2012

Eggplant Casserole

Eggplant Casserole
For a heartier dish, sauté 1 pound of ground turkey with 1 medium chopped onion and layer over the eggplant before pouring the tomato sauce mixture on top.
Serves 6

1 medium eggplant
1⁄2 teaspoon garlic salt
1⁄2 cup canned jalapeño peppers
2 cups canned tomato sauce
1⁄2 cup low-fat sour cream
1⁄2 teaspoon ground cumin
                                 1 1/2 cups grated Cheddar cheese

  1. Preheat the oven to 350°F.
  2. Remove the stem from the eggplant and slice into 1⁄2"-thick rounds. Arrange the rounds in a 9" × 9" lightly greased baking pan. Sprinkle with the garlic salt.
  3. Combine the jalapeños, tomato sauce, sour cream, and cumin; mix well. Pour over the eggplant rounds. Layer the cheese over the top.
  4. Bake for 45–60 minutes or until the cheese is melted and the eggplant is tender.
from the book The 50 Best Casserole Recipes published by Adams Media, Avon, Massachusetts

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