(Serves 6)
Ingredients:
3 large eggplants
3 small onions
6 fresh tomatoes (1 large can
whole tomatoes may be
substituted)
Dash thyme
1 green pepper
1-cup Parmesan cheese (grated)
4 Tbsp butter
Salt & pepper to taste
Directions:
Peel eggplant and slice in thin slices. Slice onions, tomatoes and pepper very thin. Arrange vegetables in alternate layers in greased casserole. Season each layer and add a portion of the cheese. Add the melted butter, cover and bake until the vegetables are tender. Breadcrumbs may be added for the last ten minutes of cooking. Remove cover for last ten minutes.
http://www.southerneasyrecipes.com/New-Orleans-Creole_Eggplant.html
