Eggplant-Oyster Casserole
Eggplant-Oyster Casserole is an moderately easy dinner. Made with 1 large eggplant, 2 eggs, beaten, salt and pepper to taste, 1/2 c. milk and 2 tbsp. oleo, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
Peel eggplant and cut into 1-inch cubes.
Boil in salted water 10 minutes or until soft. Drain and mash.
Mix with eggs, salt, pepper, milk, melted oleo and 3/4 cup cracker crumbs.
Add oysters and pour into greased baking casserole. Cover with remaining cracker crumbs. Dot with oleo and bake at 350Β° until brown.
π· Perfect Pairings
Complete your meal with these
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