Golden Eggplant Casserole |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This was in an old stapled together cookbook from a preschool my kids went to. The recipes were submitted by teachers and parents, but I don't know who submitted this recipe. I make one that is very similar, but with zucchini. This year I have a large crop of eggplant, so I had to find a way to use it up! Ingredients:
8 cups eggplants, peeled and cubed (about 2 lbs) |
2 1/2 cups saltine crackers, crushed |
1 1/2 cups half-and-half cream (i use fat-free) |
1 1/2 cups sharp cheddar cheese, shredded (6 oz) |
1/4 cup celery, chopped |
1 (4 ounce) jar diced pimentos, drained |
3 tablespoons unsalted butter, melted |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper, freshly ground |
Directions:
1. Cook the eggplant in boiling salted water to cover for 10 minutes or until tender. Drain well and set aside.
2. Combine the cracker crumbs and the remaining ingredients in a large bowl; stir well. Add the eggplant and stir gently to combine.
3. Pour the eggplant mixture into a lightly greased 13 x 9 x 2 inch baking dish.
4. Bake, uncovered, at 350 degrees for 45 minutes or until golden.
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