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| EGGPLANT CASSEROLE | |
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1 1/2 c. sharp cheddar, grated 1 1/2 c. crackers, crushed 1 1/2 c. milk 1 stick butter 4 eggs 1 tsp. salt 1/2 tsp. pepper 1/4 c. onion, minced 1/2 c. Parmesan cheese Boil eggplant, drain and mash with a fork. Mix cheese and crackers together. Reserve half of mixture for topping. Combine eggplant, half of cheese and crackers mixture, milk, butter, 4 eggs, salt, pepper, onion and Parmesan cheese in large casserole dish. Sprinkle remaining cheese and crackers on top. Bake at 350 degrees for 40 to 45 minutes. | |
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recipe reviews #101925
Amy Miller (Texas) says:
Delicious recipe. Easy and good. The recipe instructions are a little confusing though, not specifying how many eggplants. Unless it should be assumed just one?
#101926
Debbie F. (British Columbia) says:
I guess you've never grown eggplants...
#132534
Traci (Tennessee) says:
Doesn't say how many eggplants so I added two (wasn't enough). I made my broth to cook my eggplant in with garlic salt, one bell pepper, one onion and chicken bullion. Turned out to die for!!!
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