Yield: 6 Servings
|2 mediums||Eggplants **OR**|
|3 smalls||Round eggplants|
|¼ teaspoon||Garlic powder|
|1 large||Onion; sliced in rings|
|1 large||Green pepper; sliced in rings|
|1 each||Jar pimiento; chopped|
|4 cups||Tomato sauce|
Slice eggplant ½ 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.