Eggplant Casserole
Eggplant Casserole is an impressive dinner. Made with 1 lb. eggplant, peeled, 1/2 lb. dry bread, cubed, 1/2 c. evaporated milk, 1/4 c. whole milk and 1/4 c. melted butter, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Cut eggplant into 1-inch cubes.
Soak overnight in salt water (at least 6 hours).
Drain and place in pan.
Cover with water; simmer until tender.
Soak bread crumbs in milk.
Saute onions and bell pepper for 15 minutes, until tender.
Combine and add everything; blend together.
Grease baking dish and bake at 350Β° for 45 minutes.
Top with grated cheese; return to the oven until cheese melts.
π· Perfect Pairings
Complete your meal with these
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