Cheesy Eggplant Casserole Add can of tomatoes and pepper, simmer. Boil eggplant in water until tender, drain and mash a little, then add to tomato mixture. Add 3/4 of the bread and cheese to the tomato eggplant mixture. Pour into 1 1/2 quart casserole dish. Top with remaining bread and cheese. Bake at 350F for 30 minutes. |
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