Veggies

	1 medium eggplant
	4 tomatoes
	1 onion
	1 stick butter
	2 tablespoons brown sugar
	bread crumbs

Slice and fry (no batter) eggplant.
Slice tomatoes – place a tomato slice on each eggplant slice.
Chop onion over tomatoes.
With ½ stick butter, place dab of butter on each slice.
Sprinkle brown sugar over all.

Combine ½ stick butter with bread crumbs. Sprinkle over vegetables. Bake at 350° F for 40 - 50 minutes.

From the kitchen of Jimmie Lee Allred of the Capital City Stars. This delicious dish appeared at our August 2008 Prattville Promenaders/Capital City Stars combined Fifth Thursday fellowship and dance. Everyone loved this dish, but we had to go on a mystery hunt to find who brought this unusual dish. Jimmie says this was the first time she had made this recipe, but it shouldn’t be the last. It was very popular.

Submitted by Loretta Moseley