| Eggplant Bordelaise |
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1 medium eggplant, sliced 1/2 inch thick
1 medium clove of garlic
3 tablespoons salad oil
1/3 cup flour
2 large tomatoes, peeled and sliced
1 small onion, chopped
1 cup grated Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Peel eggplant; cut into 1/4 inch slices. Rub skillet with garlic; pour oil into skillet and heat to medium temperature. Flour eggplant; brown in skillet. Arrange tomato slices and eggplant slices alternately in 1 1/2 quart casserole. Sprinkle each layer with onion and cheese. Sprinkle salt and pepper over top. Cover and bake at 375 degrees for 20 minutes.
Yield 6 servings |
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