Eggplant (Aubergine) Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie. Ingredients:
1 medium eggplant, peeled and sliced |
1 1/2 cups sharp cheddar cheese, grated (divided) |
1 1/2 cups saltine crackers, crushed (divided) |
4 eggs, beaten |
1 1/2 cups milk |
1/2 cup margarine, melted (i use less) |
1 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Cook eggplant in small amount of water until tender.
2. Drain and mash.
3. Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
4. Pour into a 9x13 greased baking dish.
5. Top with the reserved cheese, crackers and small amount of melted margarine.
6. Bake at 325° to 350° for 25 to 30 minutes.
|
|