Baked Eggplant



10-inch Dutch oven
10 briquettes on the lid
10 briquettes on the bottom
Baking time: 30-35 minutes

1 medium eggplant
1 egg, beaten
2 teaspoons. melted butter
2 teaspoons chopped onion
1 cup stewed tomatoes
1 cup bread crumbs
½ cup grated cheese
1 tablespoon Italian seasoning
¼ teaspoon Lawry's seasoning

INSTRUCTIONS

Ahead of time, peel eggplant and cut into 1 inch cubes. Cook in boiling, salted water for 8 to 10 minutes. Drain and add egg, butter, onion, tomatoes, crumbs, Italian seasoning, Lawry's seasoning, and cheese. Mix gently. Place in a greased 10-inch Dutch oven and bake for 30-35 minutes.

Baked Eggplant

Baked Eggplant