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EGGPLANT TOMATO CASSEROLE

  • Cooks . com
  • Apr 7, 2016
  • 1 min read

EGGPLANT TOMATO CASSEROLE 1 lg. onion, thinly sliced 2 tbsp. olive oil 2 tbsp. cooking oil 1 med. eggplant, cut 1/2 inch cubes 1 (8 oz.) can (1 c.) tomato sauce 1 tomato, skinned and cubed 1 tsp. salt 1/2 tsp. sugar 1/8 tsp. pepper 1 tsp. marjoram leaves 1/4 tsp. basil 1/2 c. dairy sour cream

Saute onion on medium heat in oil until golden; add eggplant and tomato sauce. Cook, covered, on medium low heat for 10 minutes. Add remaining ingredients; blend. Place in shallow 1 1/2 quart casserole. Bake at 375 degrees for 30 minutes. Serves 6.

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