Baked Eggplant

Description:

Recipe from Florence (Allen) Mikesell, published in her church's cookbook in 1964.

Ingredients:

1 medium-size eggplant, pared and cut into 1/2 inch cubes

1 can (about 1 lb.) solid-pack tomatoes

1 medium-size onion, chopped

1/4 lb. thinly sliced mushrooms

1 teaspoon sugar; 1 teaspoon salt; 1/8 teaspoon paprika

1/4 teaspoon thyme; 1/8 teaspoon cinnamon



Directions:

Parboil eggplant in small amount of water for 6 minutes; drain.

Combine tomatoes, onion, mushrooms, and seasoning in large bowl.

Arrange tomato mixture and eggplant in layers, beginning and ending with tomatoes.

Bake in moderate oven, 350 degrees F. for one hour or until eggplant is tender.

25 calories per serving.