Louisiana-Style Eggplant

Oxmoor House
6 to 8 servings


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1 small eggplant
4 medium tomatoes, sliced
2 medium-size green peppers, chopped
2 medium onions, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 (12-ounce) package sharp Cheddar cheese, cut into 1/8-inch slices


Cut eggplant into 1/4-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-inch 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° for 20 minutes; reduce heat to 350° and bake, uncovered, an additional 35 minutes.

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

Created date

February 2010