Baked Eggplant Casserole
By Mary McDougall
Prep Time: 30 min
Cook Time: 60 min
1 Preheat oven to 400 degrees.
2 Slice eggplant into 1/2 inch thick slices. Mix cornmeal and garlic powder and place in a shallow dish. Dip eggplant slices into the cornmeal mixture until both sides are well coated. Place on a non-stick baking sheet. Bake for 10 minutes. Remove from oven and set aside. Reduce heat to 350 degrees.
3 Meanwhile combine the tomato sauce with the basil and oregano and set aside.
4 Pour about 1 cup of the sauce into the bottom of a 9×12 inch baking dish. Arrange the baked eggplant slices over the sauce, overlapping slices as necessary. Lay onion and pepper rings over the eggplant and scatter the pimiento over all of this. Pour the remaining sauce over the vegetables and sprinkle the Parmesan Cheese Substitute (recipe in Salads & Sides) over the top. Bake for 60 minutes.