Saturday, June 13, 2009

Marsha's Eggplant Casserole

Recipes and friends have a lot in common. If you find a good one you better keep it. Marsha is a great friend and regardless of what she says she can cook.

This is a recipe for a dish she made for my family after I had Charlee. For over five years, it has been one of our family’s summer favorites. It really helps that my dad has a plethora of eggplants to satisfy our hunger for this delicious dish.

Marsha’s Eggplant Casserole

2 eggplants diced
½ onions sliced
Bacon drippings or butter
Salt and pepper to taste

Cook over a medium heat in a non stick skillet until tender and sort of translucent.
If it begins to stick add about ¼ cup of water.

Add a can of whole tomatoes continue cooking for 5 minutes.
Pour mixture into a baking dish. Bake a 350 for 20 minutes. Top with grated cheddar cheese. Cook until the cheese melts.

Steven’s Aunt Betty makes a similar dishes but uses zucchini instead of the eggplant and then tops it with mozzarella cheese for the top.

1 comment:

  1. Now, let's not give her to much credit here. Every once in a while she come along with a good dish but we don't won't her in the kitchen rolling them out.