Eggplant casserole

This eggplant casserole can be served as a side dish.

2 eggplants cut into 1/4" slices

1/4 tsp turmeric

1/4 tsp salt

oil to fry

Keep the eggplants marinated in turmeric and salt. After about 15 minutes fry the eggplants until it is golden in colour and leave it in a paper towel to absorb the oil.

The eggplants can be deep fried or pan fried.

sauce

1 tbsp oil

1/4 cup onion

1 tsp garlic chopped

1 cup tomato

1/4 tsp chillie powder

1/4 tsp ground cumin

1/8 tsp turmeric

1/4 tsp salt

2 tbsp chopped green onion

1 tbsp herbs coriander leaves or basil

1/4 cup cheese grated

Heat oil sauté the onion, garlic then add the tomatoes and spices and cook it covered till it is soft like a sauce. Then add the chopped green onion and herbs and leave it covered.

In a casserole put a little bit of the sauce then a layer of the fried eggplant then sauce and eggplants, keep layering till the sauce and eggplants are over.

Put the grated cheese over it and bake for about 10 to 15 minutes at 375F.

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