This is an easy and sumptuous recipe of eggplant layered with tomatoes and onions, then smothered with sour cream. It bakes up to yield a delicious sauce.
Preparation Time
25 mins
Cooking Time
55 mins
Total Time
1 hr 20 mins
Calories
248 Calories
Recipe Instructions
Step 1
In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or until barely tender. Drain.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the top of the casserole. Sprinkle generously with paprika.
Step 3
Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.
Ingredients
2 tablespoons all-purpose flour
1 ½ teaspoons salt
1 cup water
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 ¼ cups sour cream
2 onions, thinly sliced
paprika to taste
¼ teaspoon black pepper
3 large tomatoes, thinly sliced
1 large eggplant, peeled and sliced into 1/3 inch rounds
