Oyster with Eggplant Casserole
Oyster With Eggplant Casserole is an moderately easy dinner. Made with 1 large eggplant, peeled and cubed, 1 medium onion, diced, 2 eggs, separated, 1/4 c. milk and 1/2 c. heavy cream, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cook eggplant in salted water to cover in 2-quart saucepan until tender.
Add onion; cook for 3 minutes longer.
Drain. Place in greased 1 1/2-quart casserole.
Combine beaten egg yolks, milk and cream in bowl; fold into eggplant.
Fold butter and cracker crumbs into stiffly beaten egg whites; stir into eggplant mixture with half the oysters.
Arrange remaining oysters on top of casserole.
Bake at 350Β° for 40 minutes.
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