Eggplant Casserole
Eggplant Casserole is an moderately easy dinner. Made with 1 medium eggplant, 3 slices bread, toasted, 1/4 c. light cream, 2 eggs, slightly beaten and 1 medium onion, chopped, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Peel the eggplant and boil in salted water (slice or cube). When tender, drain and mash.
Soak toasted bread in the light cream.
(I use half and half and you may need a little more than the 1/4 cup.)
Mix with the mashed eggplant and add the eggs, chopped onion, melted butter, salt and pepper.
Mix all together by hand, stirring.
Pour into buttered 10-inch casserole dish.
Add the 2 or 3 tablespoons fresh cream to the top of casserole.
Smooth over the top of the eggplant with the bowl of a tablespoon or use a spatula.
Bake in a 350Β° oven for 25 minutes until golden brown.
π· Perfect Pairings
Complete your meal with these
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