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Ingredients
- 2 eggplants
- 6 ripe tomatoes, sliced
- 1 c. medium white sauce
- 1 1/2 c. Hollandaise Sauce
Method
- Peel and slice eggplant.
- Alternate layers of eggplant and tomatoes in 2-quart baking dish until full.
- Cover with wax paper. Bake at 375° for 45 minutes.
- Drain.
- Mix sauces together and pour over eggplant mixture.
- Put under broiler and brown (you can cook eggplant and tomatoes in microwave also).