Alice Nulle's "Eggplant Casserole" Recipe

Alice Nulle's Eggplant Casserole Recipe

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Judi Harris-Nulle


This is from Alice's cookbook - "Good Things to Eat from Alice's Recipe Box"


★★★★★ 1 vote

20 Min
35 Min



  • 1 1/2 lb
  • 6 Tbsp
    butter or margarine
  • 2
    onions, sliced
  • 3
    tomatoes, peeled and diced
  • 1 c
    grated cheese
  • 1 tsp
  • ·
    ground pepper, to taste
  • 1 c
    bread crumbs

How to Make Alice Nulle's "Eggplant Casserole" Recipe


  1. Slice eggplant 1/2 inch thick. Pare off skin and dice to make about 5 cups of diced eggplant. Saute eggplant in 3 tablespoons butter for 5 minutes. Place in buttered casserole with alternate layers of onions, tomatoes, and 3/4 cup grated cheese. Season each layer with salt and pepper. Top with crumbs mixed with remaining cheese an ddot with butter. Bake until vegetables are tender and top is browned, about 35 minutes.

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About Alice Nulle's "Eggplant Casserole" Recipe

Course/Dish: Side Casseroles

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