Many people dislike or even hate eggplant, but I think eggplant is good when cooked right. And the dish that I think is cooked correctly is the eggplant casserole that my grama makes.
Gretchen Schuette, my grandma, wrote down her mom’s eggplant casserole and it is delicious. It is the perfect balance of eggplant and tomato. The grated cheese on top is the perfect way to finish the dish.
1 medium-size eggplant
3 tbsp. butter
3 tbsp. flour
1 can tomatoes or 2 cups of fresh tomatoes
1 chopped small green pepper
1 small onion, chopped
1 tsp. salt
1 tbsp. brown sugar
Dice eggplant and cook for 10 minutes in boiling water.
In another pan, melt butter and blend with flour.
(Cook on low heat for 3 minutes if you use whole wheat flour.)
Add the rest of the ingredients (except eggplant).
Cook sauce for 5 minutes.
Mix together the sauce and the eggplant and put in a casserole.
Cover with grated cheese and bake at 350 degrees for 30 minutes.
May be frozen after it is baked for later use.