Easy Eggplant Casserole

This is the time of the year in zone 7 that eggplant is coming on and tomatoes are starting to fade. This is easy quick and puts those two items along with basil from my herb garden to good use. I don’t call for salt to be added to the casserole as there is usually plenty left on the eggplant from being salted although they are rinsed. You can always add more. Don’t worry about mixing in the tomatoe paste just dot spoon fulls around, the cooking action will cause it to mix in.

Easy Eggplant Caserole

reheat oven to 375Spray a 2 quart casserole with cooking spray

4 cups eggplant cut into 1 inch square pieces or smaller

1 cup drained and chopped fresh tomatoes May substitute diced canned

1/2 cup chopped onions

1/4 cup tomatoe paste

1/4 cup chopped fresh basil or 3 tablespoons dried

1/2 teaspoon ground pepper

1/2 cup Panko Bread Crumbs

Parmasan Cheese shredded as desired

Salt to taste

Peel and slice eggplant. Sprinkle genoursely with salt and place in a collender to drain for 10 minutes. Chop fresh tomatoes or drain a 14.5 oz can of diced tomatoes. Rinse and drain eggplant. Mix eggplant, tomatoes, garlic, onions and tomtoes and place in bowl. Sprinkle bread crumbs on top and then the Parmasan Cheese. Bake for 45 minutes until bubbly.