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Rosalynn Carter's Eggplant Casserole

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“Our former First Lady's recipe was posted in a magazine years ago and it has been a family favorite of ours too. Eggplant lends itself to casseroles as it becomes soft and take up flavors easily.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. As the eggplant slices (cut about 1 inch thick) change in circumference, trim so they are all approximately the same size. Place in oiled shallow Pyrex dish.
  2. Sprinkle with salt and pepper.
  3. Broil 5 minutes or longer to make fork-tender.
  4. Heat the oil and butter in a skillet; add onion and cook until yellow.
  5. Add garlic, tomatoes and trimmings of eggplant; cook until thick.
  6. Stir in seasonings, parsley and bread crumbs.
  7. Spread evenly on top of the broiled eggplant.
  8. Cover with grated cheese.
  9. Bake at 350 degrees until cheese is melted, about 15 minutes.

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