Eggplant Casserole
Eggplant Casserole is an moderately easy dinner. Made with 2 c. diced eggplants, 1/2 c. diced celery, 1/4 c. chopped onion, 1 egg, slightly beaten and 1/3 c. milk or cream, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Peel, dice and measure eggplant.
Cook until tender in small amount of water and salt.
Saute celery and onion until tender. Drain eggplant; add to celery and onion.
Remove from heat and add beaten egg and milk or cream.
Pour in a 1-quart baking dish.
Dot with butter or margarine.
Sprinkle with bread crumbs and cover with shredded cheese.
Bake at 350Β° for 30 minutes.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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