Product Recipes
- 1 to 1 1/4 pound eggplant
- 1/4 cup butter
- 2 tbsp flour
- 10 1/2 ounce can pizza sauce
- 1 cup chopped green onions
- 2 1/4 ounce can sliced ripe olives
- 2 cups grated Monterey Jack cheese
- 1/4 tsp basil leaves
- Cut unpeeled eggplant into 3/4 inch cubes.
- Saute eggplant cubes in butter, stirring often, for about 8 to 10 minutes.
- Mix in flour. Turn into 1 1/2 quart casserole.
- Mix sauce, basil leaves, onions and all but 1 tablespoon olives.
- Pour sauce over eggplant, covering completely.
- Bake at 350° F for 50 minutes.
- Cover with grated cheese and return to oven until cheese melts, about 3 to 4 minutes.
- Sprinkle with remaining olives before serving.
Serves 4 to 6.
