Eggplant Casserole 8

3 eggplants
Olive oil
4 eggs
Parmesan cheese
Tomato sauce
1 medium onion
2 large cans tomato paste
5 tablespoons sugar
3/4 tablespoon salt
1-1/2 teaspoons Cinnamon
1 tablespoon dried sweet basil
1/2 tablespoon Italian herb seasoning
12 cups water

Preheat oven to 325F.

Use a deep pot to reduce spattering. Finely chop onion and add all the sauce ingredients together in the pot. Start cook the mixture at a relatively high temperature (between medium and high) until the water heats up and the tomato paste is no longer in clumps. Once the sauce starts to simmer, reduce the heat to between low-medium and medium, or low enough to allow the sauce to simmer without boiling. Occasionally stir the sauce with a wooden spoon to prevent it from sticking to the bottom of the pot. Sauce will thicken in about 2 to 3 hours. Once sauce is cooked, put aside and start broiling the eggplants. Brush one side with 0live oil and after it is browned a little, turn and brush the other side with olive oil. Once the eggplants are browned, layer casserole dish with eggplant, sauce, cheese and beaten egg. Repeat layer until all eggplants are used. Finish top with egg. This is enough sauce to cook meatballs for a meatball and spaghetti dinner. The eggplant casserole is a good side dish.

Serves 8-10.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana