Eggplant Casserole Recipe

Eggplant Casserole Recipe

Ingredients

• 1 medium eggplant
• 1 onion
• 2 eggs
• 1 can Ro-Tel tomatoes
• 1 cup soda cracker crumbs
• 1 can whole corn, drained
• Pinch of salt
• Pinch of sugar
• 1 cup grated Cheddar cheese
• Peel, cube and boil eggplant in salt water for 15 minutes; drain.
• Mix all ingredients together and bake at 350 degrees F for 1 1/2 hours.
• 1 (1 1/2 pound) eggplant
• 6 tablespoons butter
• 2 onions, sliced
• 3 sliced tomatoes (fresh) or 1 1/2 cups canned tomatoes
• 1 cup grated cheese
• 1 teaspoon salt
• Pepper, to taste
• 1 cup finely crushed bread crumbs
• Mushrooms (optional)

Method

1. Slice the eggplant about 1/2 inch thick
2. Skin and dice
3. Makes about 5 cups
4. Saute the eggplant for about 5 minutes in the butter
5. Place in a buttered casserole, alternate layers, with the sliced onion, the tomatoes and the grated cheese
6. Season each layer
7. Top with bread crumbs and remaining cheese
8. Bake at 375 degrees F for about 35 minutes

Full List of Casserole Recipes
Full List of Eggplant Recipes