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Friday, August 10, 2007

Eggplant Tomato Bake

I made this the other night and it was really good. I think that next time, I might add some Rigatonni instead of the crakers. My dh did not want to try it because of the eggplant, but he even said it was really good and he would not have even know that the eggplant was in there if I did not tell him. It was super easy too.
Eggplant Tomato Bake (from MJ)
Published: Wed, May 30
Recipe is by Julie Kay
Serves 4-6.
1 eggplant, peeled and sliced
3 medium tomatoes, sliced
1 green bell pepper, sliced into rings
1 onion, sliced into rings
1 1/2 cups Ragu Robusto! Parmesan & Romano pasta sauce
1 cup crushed cracker crumbs (Ritz works well)
1. Put eggplant slices into slow cooker. Layer tomato slices over eggplant. Add bell pepper and onion. Pour pasta sauce over all. Cook on Low for 4 hours.
2. Sprinkle with crushed cracker crumbs when ready to serve.

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