MM: Baked Eggplant Casserole

---------- Recipe via Meal-Master (tm) v8.05

Title: Baked Eggplant Casserole
Categories: Main dish, Vegetarian, Casseroles, Uk, Low-fat
Yield: 6 Servings

2 md Eggplants **OR**
3 sm Round eggplants
1/2 c Cornmeal
1/4 ts Garlic powder
1 lg Onion; sliced in rings
1 lg Green pepper; sliced in -rings
1 ea Jar pimiento; chopped
4 c Tomato sauce
1 ts Basil
1/2 ts Oregano

Slice eggplant 1/2 inch thick. Mix cornmeal and
garlic powder, and dip the eggplant slices in this
mixture until both sides are well coated. Place these
slices on a dry baking sheet. Bake at 400 F. degrees
for 10 minutes. Meanwhile prepare onion, pepper, and
pimiento. Combine the tomato sauce, basil, and
oregano. Arrange baked eggplant slices in the bottom
of a 9" x 12" baking dish. Lay the onion and pepper
rings on top of the eggplant; scatter the chopped
pimiento over all of this. Pour the tomato sauce
mixture over the vegetables. Bake, uncovered, in a 375
F. degree oven for 45 minutes.

Helpful Hints: May also be made in a smaller
casserole dish. Arrange it in two layers: eggplant,
onions, peppers and sauce, then repeat.

Preparation Time: 30 minutes. Cooking Time: 10
minutes (prebake), 45 minutes (casserole).

Source: The McDougall Plan.

Typed into MM format by Iris Grayson.

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