Eggplant Casserole
Eggplant Casserole is an easy dinner. Made with 1 medium/large eggplant, 1 egg, 3/4 c. milk (approximately), 1 c. sharp cheddar cheese, shredded and 5 or 6 saltines, crushed, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Peel eggplant, slice, chop and boil in water with a little salt, until tender.
Mash eggplant and drain off water or extra liquid.
Beat egg and milk together.
In a casserole dish approximately 9-inches square or round pour 1/2 of eggplant.
Add 1/2 of the cracker crumbs and 1/2 of the cheese and 1/2 the egg/milk.
Pour rest of eggplant in and add cracker crumbs, milk and egg and top with cheese.
Bake at 350Β° approximately 30 to 45 minutes, until knife comes out clean.
Eat immediately; not as good warmed over.
π· Perfect Pairings
Complete your meal with these
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