Eggplant Casserole(Serves 6 To 8)
Eggplant Casserole(Serves 6 To 8) is an moderately easy dinner. Made with 1 medium eggplant, 6 tbsp. margarine or bacon fat, 1 large onion, chopped, 1 (16 oz.) can tomatoes, drained and 1 c. grated cheddar cheese, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Peel eggplant and cut into small pieces.
With the chopped onion, boil eggplant in salted water until tender.
Mash in pan, then add tomatoes, cheese and 1/3 cup bread crumbs.
Bring mixture to boil; add eggs until they are done.
Pour into 2-quart baking dish.
Heat 1 cup dry crumbs in 1/4 cup butter in oven until golden brown to make buttered bread crumbs for topping the casserole.
Bake until browned, about 1 hour, at 350Β°.
π· Perfect Pairings
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