Eggplant Casserole

Ingredients: Homemade sauce made from Roma tomatoes, yellow onion, garlic, olive oil, and salt. Eggplant soaked in salt water for 45 minutes, then sautéed in light olive oil, mild feta cheese, breadcrumbs.

I ate this with a fresh Italian roll, and turned out to be one of the most delicious meals I had all year! My taste buds were dancing! I was also very proud of this meal because most of the ingredients I grew myself in my garden. Using my garden Roma tomatoes, I made sauce by blending up the tomatoes, onion, and garlic. Simmer in a pot for a few hours with olive oil and salt. After eggplant has soaked in salt water, allow each slice to somewhat dry. Sautee in a pan with light olive oil. Cook this on medium/high. Layer in a casserole dish, add some breadcrumbs, and cut some mild Feta.

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