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Eggplant Mushroom Tomato Casserole


2 tablespoons Butter
2 tablespoons Olive Oil
1 large Onion, diced
1 clove Garlic, pressed
1/2 cup Green Bell Pepper, diced
1/4 pound Fresh Mushrooms, thinly sliced
3 large Tomatoes, peeled and seeded, diced
1 tablespoon Parsley, chopped
1/2 teaspoon Black Pepper
1/2 teaspoon Thyme
1/4 cup Vegetable Oil
2 medium Eggplants, peeled and diced
1 tablespoon Seasoned salt
1 tablespoon All-Purpose flour
1/4 cup Parmesan Cheese


1. Preheat oven to 375 F.

2. In a large skillet, heat butter and olive oil over medium low heat. Add onions and saut, 3 minutes.

3. Add garlic and green bell pepper. Saut, additional 3 minutes.

4. Add sliced mushrooms. Saut, additional 2 minutes.

5. Add diced tomatoes, chopped parsley, pepper, and thyme. Simmer 2 additional minutes.

6. In large non-stick skillet, heat vegetable oil over medium heat.

7. Add diced eggplant and seasoning salt.

8. Saut, until lightly browned. Stir often.

9. Remove skillet from heat. Stir in flour carefully with rubber spatula.

10. Return skillet to heat. Add tomato mixture. Simmer 2 minutes.

11. Spoon mixture into greased casserole dish (8-inch x 8-inch).

12. Sprinkle Parmesan cheese over top.

13. Bake 35 minutes

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