Eggplant Deluxe Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
Different way to fix eggplant, I made this for my son weekly, he had a swallowing disorder and this was one of his favorite ways to eat a vegetable with little chance of choking. Ingredients:
2 large eggplants, peeled |
4 strips of bacon cut fine |
1 large onion minced |
2 stalks of celery minced (tough strings removed) |
2 teaspoons of adobe seasoning |
2 eggs beaten |
4 tablespoons of finely crushed cracker crumbs |
1 cup of finely shredded cheddar cheese |
1/2 teaspoon of salt |
1/4 teaspoon of pepper |
squeeze of lemon juice |
1 tablespoon of butter cut in little pieces |
Directions:
1. Peel eggplant, cut in one inch chunks,
2. Steam in colander over boiling water until very easily pierced witha fork.
3. Mash, season with salt and pepper and a little lemon juice
4. Fry bacon in large skillet, slowly.
5. When nearly done, push to the edge of the pan; add onion and celery.
6. Continue to cook very slowly until the vegetables are clear but not brown.
7. Add two tablespoons of cracker crumbs to the eggplant mixture along with the bacon, onion and celery mixture. Mix well.
8. Add the adobo seasoning (sub grill seasoning if you want).
9. Stir in eggs and cheese.
10. Pour into a buttered 1 1/2 quart to 2 quart casserole.
11. Sprinkle rest of cracker crumbs on top.
12. Dot with butter.
13. Bake at 325 degrees for one hour.
14. Delicious reheated too!
|
|