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At a Glance
Course : Side Dish
Type of Prep : Bake, Casserole
Cuisine : Southern, U.S. Regional
 
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Baked Eggplant and Tomatoes

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 1 medium eggplant, about 1 1/4 pounds
  • 1 small can (about 8 ounces) tomatoes
  • 1/4 teaspoon dried leaf thyme
  • 1/4 teaspoon garlic salt
  • 2 tablespoons grated Parmesan cheese

PREPARATION:

Heat oven to 375°. Peel eggplant; slice into 1/2-inch slices. Cook in boiling salted water for about 5 to 8 minutes, or just until tender. Drain. Combine tomatoes, thyme, and garlic salt. In a 1-quart casserole, layer eggplant, half of the tomato mixture, and half of the grated cheese. Repeat layers, ending with cheese. Bake for 20 minutes at 375°.
Serves 4.

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