This is my mom's recipe! I am not a big fan of eggplant, but I LOVE this casserole! You can't even tell it's eggplant in it!
I don't have a pic because I haven't made this in years, though I really need to one of these days because I have been craving it! But my friend Rene asked me for it, that is why I'm posting it! When I make it again I will update with a pic.
1 Medium Eggplant
3 tbsp Butter
3 tbsp Flour
1 Onion, chopped
19oz Can Tomatoes, chopped
1 tsp Salt
1 tbsp Brown Sugar
1 cup Grated Cheddar Cheese
1 cup Dry Bread Crumbs
Peel and dice eggplant. Cook in salted boiling water for 10 minutes. Drain. Put in a buttered casserole. Melt butter in a saucepan, stir in flour. Add onions, tomatoes, brown sugar and salt. Cook over low heat, stirring constantly until thick. Pour over eggplant and mix to combine all together. Combine cheese and bread crumbs and sprinkle on top.
Bake at 350F for about 30 minutes.
