Recipe Archives->Vegetarian->Eggplant Casserole 02

Baked Eggplant, Tomato and Garbanzo Casserole

3 cups cooked garbanzos
2 eggplants, in 2 inch cubes
3 onions, sliced into, 1/4 inch slices
3 teaspoons salt
2 tomatoes, chopped

Preheat oven to 400 degrees.

Put 1/2 inch of oil in a skillet. Drop in eggplant cubes and fry,
stirring for 5 minutes. Drain on paper towels and spread in a 9 X
13 inch baking dish.  Add onions to oil and saute until tender.
Spread onions and all of the remaining oil over eggplant. Scatter
garbanzos on top and cover with tomatoes.  Sprinkle with salt. Bake
for 30 minutes.

Printable version: eggplant-casserole02.txt.