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Did marathon veggies making today after farm market and made this.
Baked Eggplant and Tomatoes
1 medium eggplant, about 1 1/4 pounds
1 small can (about 8 ounces) tomatoes (I used 16 oz can)
1/4 teaspoon dried leaf thyme
1/4 teaspoon garlic salt
2 tablespoons grated Parmesan cheese (soy)
Heat oven to 375°. Peel eggplant; slice into 1/2-inch slices. Cook in boiling salted water for about 5 to 8 minutes, or just until tender. Drain. Combine tomatoes, thyme, and garlic salt. In a 1-quart casserole, layer eggplant, half of the tomato mixture, and half of the grated cheese.
Baked Eggplant and Tomatoes
1 medium eggplant, about 1 1/4 pounds
1 small can (about 8 ounces) tomatoes (I used 16 oz can)
1/4 teaspoon dried leaf thyme
1/4 teaspoon garlic salt
2 tablespoons grated Parmesan cheese (soy)
Heat oven to 375°. Peel eggplant; slice into 1/2-inch slices. Cook in boiling salted water for about 5 to 8 minutes, or just until tender. Drain. Combine tomatoes, thyme, and garlic salt. In a 1-quart casserole, layer eggplant, half of the tomato mixture, and half of the grated cheese.
