Greek Eggplant

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Greek Eggplant

 

 

 

 

4 Eggplants (sliced or quartered) 12 medium tomatoes, or 3 large cans

of diced Italian tomatoes 4 onions, chopped 4 cloves of garlic 1/4 C.

olive oil 1 Tbsp. chopped parsley 1 Tbsp. sugar Salt and pepper to

taste. You may add peppers (frozen mixed peppers)

 

Slice eggplants and salt. Weight down with Pyrex dish & unopened cans

of food. Rinse eggplant; spray a 9 " x 13 " dish with Pam. Broil

eggplant until tender. Sauté onion & garlic in olive oil. Add

tomatoes, parsley, sugar and seasonings. Mix. Layer eggplant in the

sprayed 9 " x 13 " dish with tomatoes, and peppers. Bake 1 hour at

350°. Bake covered for the first 1/2 hour, and bake uncovered for

remaining 1/2 hour. Delicious served over noodles.

 

Yield: 8 servings