Eggplant Jeanette
Eggplant Jeanette is an moderately easy dinner. Made with 1/2 c. golden mushroom soup, 1/2 c. mayonnaise, 1 beaten egg, 1 tbsp. grated onion and 1 medium eggplant, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Peel, dice and cook eggplant in salted water.
Mix soup, mayonnaise, egg, onion and cheese with eggplant.
Place in greased casserole and cover with cracker crumbs.
Dot with butter and bake at 350Β°.
(The more we ate the better we liked it.)
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