1 medium eggplant, peeled and cut into cubes
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
2 cups of tomatoes, seeded and cut into cubes
1 green bell pepper, chopped
1 medium onion, chopped
to taste salt
1 tablespoon of grated Parmesan cheese
bread crumbs
Parmesan cheese rinds
1 medium eggplant, peeled and cut into cubes
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
2 cups of tomatoes, seeded and cut into cubes
1 green bell pepper, chopped
1 medium onion, chopped
to taste salt
1 tablespoon of grated Parmesan cheese
bread crumbs
Parmesan cheese rinds
Preheating: Cook the eggplant in boiling water for 10 minutes
Melt butter or margarine in a skillet, whisk in flour, and mix well
Add tomatoes, bell pepper, onion, salt, and grated Parmesan cheese; cook for 5 minutes
DRAIN the eggplant and spread it out in a baking dish greased with butter
Top with the vegetable mixture and sprinkle lightly with bread crumbs and Parmesan cheese rinds
Cover and refrigerate
Bake in a moderate oven (170°C) without covering for 35 minutes
Serve warm, cut into 5 to 6 slices.
