Eggplant, Tomato and Cheddar Cheese Casserole

This is a great way to prepare eggplant and the recipe is very easy. Melted cheddar cheese is an ideal complement to sliced eggplant and tomatoes.


1 (1 pound) eggplant, peeled and sliced into 1/4-inch thick rounds

1 medium onion, thinly sliced

1 green bell pepper, coarsely chopped

salt and pepper

1 (14.5 ounce) can diced tomatoes


1 large clove garlic, minced

1 teaspoon dried oregano

4 ounces cheddar cheese, shredded

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


Preheat oven to 400&deg. Spray a casserole dish with non-stick cooking spray.
Layer half of the eggplant in the bottom of prepared dish. Top with half of the sliced onions and then half of the bell pepper. Sprinkle with salt and pepper. Make a second layer. Sprinkle with salt and pepper.
In a medium saucepan combine tomatoes, honey, garlic and oregano. Bring to a boil. Boil for 1 minute. Pour over vegetables. Spread cheddar cheese evenly over the top.
Bake covered for 30 minutes. Reduce temperature to 350&deg and bake uncovered for 30 minutes longer. Let stand 5 minutes before serving.
Serves: 4