Louisiana-style eggplant

6 servings

Ingredients

Quantity Ingredient
1 small Eggplant
4 mediums Tomatoes; sliced
2 mediums Green peppers; chopped
2 mediums Onions; chopped
¾ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Garlic powder
12 ounces Sharp Cheddar cheese; cut into 1/8-inch slices

Directions

Cut eggplant into ¼-inch slices; cook in a small amount of boiling water for 5 to 10 minutes or until eggplant is tender. Drain well.

Place eggplant in a lightly greased 13" x 9" x 2" baking dish. Place tomato slices on top of eggplant. Combine green pepper, onion, salt, pepper, and garlic powder; sprinkle evenly over tomato slices. Cover and bake at 400 degrees F for 20 minutes; reduce heat to 350 degrees F and bake, uncovered, an additional 35 minutes.

Arrange cheese slices on top during last 10 minuutes of baking time.

"From the Cane River" (Northern Louisiana) _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-01-95

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