Friday, 26 September 2014

Tomatoe and Eggplant Bake

Foodie Friday

It is that time of year again when we start to put our garden to bed for the winter and so we picked all of our eggplants and most of the tomatoes.  And thus this recipe came into being. 

Eggplant and tomatoes are a natural together as is parmesan cheese add onions, sour cream more cheese and you have a wonderful hot meal.

  • 2 medium onions chopped
  • 1 cup sour cream
  • 1 ½ teaspoon paprika
  • 2 tablespoons coconut oil
  • 4 cups shredded eggplant
  • 4 large tomatoes chopped
  • 1 cup swiss cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1 cup parmesan cheese shredded
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  1. Chop all of your vegetables
  2. Sautee the onions until clear
  3. In a large mixing bowl add the onions, eggplant, tomatoes, sour cream, spices, and swiss cheese
  4. Mix well
  5. Grease a 11 x 9 casserole dish and add your ingredients
  6. Top with the parmesan and mozzarella cheese
  7. Bake in a 350 ° F oven for 30 minutes or until the vegetables are soft

This makes a great potluck dish

Enjoy from our table to yours
Grandma Snyder

©2013-2014 twosnydergirls
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