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Recipe Category: Casserole
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Stuffing
Green Bean Casserole
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Corned Beef
Sweet Potato Casserole
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
- Slice the eggplant about 1/2 inch thick
- Skin and dice
- Makes about 5 cups
- Saute the eggplant for about 5 minutes in the butter
- Place in a buttered casserole, alternate layers, with the sliced onion, the tomatoes and the grated cheese
- Season each layer
- Top with bread crumbs and remaining cheese
- Bake at 375 degrees F for about 35 minutes
Full List of Casserole Recipes
Full List of Eggplant Recipes
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Green Bean Casserole:In a medium skillet over medium heat, melt the butter Saute the onion and mushrooms until they become soft and fragrant, about 3-5 minutes Add the heavy whipping cream, Continue Reading →
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Stuffing:Mix together carrots, soup, onion, margarine, 1/2 cup of the Cheddar cheese and stuffing mix Put into greased 2-quart casserole Top with remaining 1/2 cup Cheddar cheese Continue Reading →