Recipe: Eggplant Casserole

Recipes using McCormick Basil Leaves

• 1 to 1 1/4 pound eggplant
• 1/4 cup butter
• 2 tbsp flour
• 10 1/2 ounce can pizza sauce
• 1 cup chopped green onions
• 2 1/4 ounce can sliced ripe olives
• 2 cups grated Monterey Jack cheese
• 1/4 tsp basil leaves

1. Cut unpeeled eggplant into 3/4 inch cubes.
2. Saute eggplant cubes in butter, stirring often, for about 8 to 10 minutes.
3. Mix in flour. Turn into 1 1/2 quart casserole.
4. Mix sauce, basil leaves, onions and all but 1 tablespoon olives.
5. Pour sauce over eggplant, covering completely.
6. Bake at 350° F for 50 minutes.
7. Cover with grated cheese and return to oven until cheese melts, about 3 to 4 minutes.
8. Sprinkle with remaining olives before serving.