Baked Eggplant Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 cups eggplants, pared and cubed
• 1/2 cup onion, chopped
• 1/4 cup green pepper, chopped
• 2 tablespoons butter
• 1 tablespoon flour
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon oregano, dried
• 1/4 teaspoon black pepper
• 3 eggs, beaten
• 1 large tomato, peeled and chopped
• 2 cups sharp cheddar cheese, shredded

Recipe

• 1 cook eggplant, covered, in salted water, until just tender.
• 2 drain well.
• 3 in saucepan, cook onions and green pepper with butter until just tender.
• 4 blend in flour. stir in soup and seasonings.
• 5 heat and stir until bubbly.
• 6 remove from heat.
• 7 stir about half the mixture into beaten eggs.
• 8 return to saucepan.
• 9 fold in tomatoes, cheese and eggplant.
• 10 bake in buttered casserole at 350 degrees for 35 minutes.