Eggplant Casserole
Eggplant Casserole is an moderately easy dinner. Made with 2 tbsp. butter or margarine, 1 1/2 lb. pared, cubed eggplant, 2 tsp. beef stock base, 1 1/2 tsp. oregano and 1 c. sour cream, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Melt butter in frypan. Saute eggplant 5 minutes until slightly soft. Add 1/2 cup hot water, beef stock and seasoning.
Pour over eggplant. Spoon eggplant mixture into a greased, flat baking dish. Combine sour cream, onion flakes, salt and pepper.
Sprinkle with crumbs and cheese.
Bake at 350Β° for 30 to 35 minutes until bubbly and brown.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment