Saucy Eggplant (aubergine) Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 medium eggplants or 1 large eggplant, peeled
• 3 tablespoons butter
• 1 cup chopped sweet onion
• 1/2 cup chopped green pepper
• 3 -4 garlic cloves, minced
• 1/8 cup flour
• 1 cup milk
• 1 (15 ounce) can diced tomatoes, undrained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 1/4-1/2 teaspoon basil
• 1 cup shredded part-skim mozzarella cheese

Recipe

• 1 preheat oven to 350. lightly grease/spray a square casserole dish; set aside.
• 2 cut peeled eggplant into small cubes; boil them in salted boiling water for about 5 minutes. drain well.
• 3 in a medium saucepan, melt the butter. saute the onion, green pepper and garlic until soft.
• 4 add flour and stir briskly until absorbed.
• 5 slowly stir in the milk; cook over med-low heat, stirring frequently, until sauce has thickened.
• 6 add diced tomatoes, salt, pepper, oregano and basil. stir well.
• 7 add the cooked, drained eggplant cubes and stir to mix well.
• 8 pour mixture into prepared casserole dish.
• 9 evenly sprinkle with mozzarella cheese.
• 10 bake at 350 for 45-50 minutes.