Eggplant Casserole
Eggplant Casserole is an impressive dinner. Made with 1 medium eggplant, peeled and diced, 1 c. cornbread, 1 slice white bread, crust removed, 1 small can evaporated milk and 1/4 c. onion, finely chopped, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Soak eggplant overnight or all day in salt water.
Steam eggplant until almost done (about 20 minutes). Drain. Soak breads in milk.
Saute vegetables in butter about 10 to 15 minutes.
Combine all ingredients and mix well.
Pour into buttered dish and top with cheese.
Bake at 375Β° for 20 minutes. This can be made with zucchini squash.
π· Perfect Pairings
Complete your meal with these
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