Ingredients:
1/2 Cup Onion, Diced
1 Large Eggplant, Diced
2 cloves Garlic, minced
2 cans Stewed or Seasoned Diced Tomatoes
1/4 to 1/2 Cup Sour Cream or Cottage Cheese
1 Tbsp Flour
1/3 Cup Butter
1 Cup Seasoned Bread Crumbs
Preheat oven to 375 degrees F. Saute the diced onion, eggplant, and garlic until eggplant becomes slightly translucent. Add the two cans of tomatoes, continuing to blend over medium heat. In a small bowl, mix the sour cream or cottage cheese with the flour, blending well. Add into eggplant mixture and stir. Pour into an 8" by 8" casserole dish. In a pan on medium heat, lightly brown the seasoned bread crumbs with the butter. Spread evenly over the eggplant. Put into oven and bake uncovered for 20 minutes.
1/2 Cup Onion, Diced
1 Large Eggplant, Diced
2 cloves Garlic, minced
2 cans Stewed or Seasoned Diced Tomatoes
1/4 to 1/2 Cup Sour Cream or Cottage Cheese
1 Tbsp Flour
1/3 Cup Butter
1 Cup Seasoned Bread Crumbs
Preheat oven to 375 degrees F. Saute the diced onion, eggplant, and garlic until eggplant becomes slightly translucent. Add the two cans of tomatoes, continuing to blend over medium heat. In a small bowl, mix the sour cream or cottage cheese with the flour, blending well. Add into eggplant mixture and stir. Pour into an 8" by 8" casserole dish. In a pan on medium heat, lightly brown the seasoned bread crumbs with the butter. Spread evenly over the eggplant. Put into oven and bake uncovered for 20 minutes.
Saute the onions, eggplant, and garlic until translucent.
Add the cans of tomatoes, and mix well
Stir in Sour Cream or Cottage Cheese mixture .........sour cream was used in this photo.
Pour into an 8" by 8" glass casserole dish, top with the seasoned browned bread crumbs then bake.
Oh my this casserole is so delish! Creamy eggplant and crunchy topping! Leftovers can be dressed up......my clever mom diced up leftover lamb and added okra! Be creative.
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