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Categories:Viewed: 109 - Published at: 8 years ago
Ingredients
- 1 medium-size eggplant, thinly sliced
- 2 to 3 c. fresh Swiss chard or spinach, washed and drained
- 1 to 2 large tomatoes, thinly sliced
- 1 large sweet onion, thinly sliced
- 2/3 c. whole wheat bread crumbs (or part raw wheat germ)
- margarine
Method
- Preheat oven to 350°.
- Place half of the eggplant slices in bottom of a buttered 2-quart casserole.
- Place chard on top of eggplant; cover with the rest of the eggplant and pack down.
- Next, place on the tomatoes, and on top, the onion slices.
- Pour white sauce over the vegetables; sprinkle cheese on top.
- Finally sprinkle on bread crumbs and dot with a little margarine.
- Bake for 40 minutes or until eggplant is tender.
