Saucy Eggplant (Aubergine) Casserole

Ingredients

• 1 medium eggplant or 1 large eggplant, peeled
• 3 tablespoons butter
• 1 cup chopped sweet onion
• 1/2 cup chopped green pepper
• 3-4 garlic cloves, minced
• 1/8 cup flour
• 1 cup milk

• 1 (15 ounce) can diced tomatoes, undrained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 1/4-1/2 teaspoon basil
• 1 cup shredded part-skim mozzarella cheese

Directions

1. 1

   Preheat oven to 350. Lightly grease/spray a square casserole dish; set aside.

2. 2

   Cut peeled eggplant into small cubes; boil them in salted boiling water for about 5 minutes. Drain well.

3. 3

   In a medium saucepan, melt the butter. Saute the onion, green pepper and garlic until soft.

4. 4

   Add flour and stir briskly until absorbed.

5. 5

   Slowly stir in the milk; cook over med-low heat, stirring frequently, until sauce has thickened.

6. 6

   Add diced tomatoes, salt, pepper, oregano and basil. Stir well.

7. 7

   Add the cooked, drained eggplant cubes and stir to mix well.

8. 8

   Pour mixture into prepared casserole dish.

9. 9

   Evenly sprinkle with mozzarella cheese.

10. 10

    Bake at 350 for 45-50 minutes.