Eggplant Casserole

Recipe: Eggplant Casserole

Ingredients

• 1 med. eggplant (peeled and cubed)
• Salted water
• 1 stick margarine
• 1 1/4 cup soft bread crumbs
• 1/2 tsp. salt
• 2-3 eggs (beaten)
• cheese (shredded)
• cracker crumbs

Directions

Cook eggplant in small amount of salted water until tender; drain. Melt margarine in skillet and cook bread crumbs a few minutes. Add salt and cool. Add beaten eggs and cooked eggplant to crumbs. Pour into a buttered casserole and cover top with shredded cheese. Cover cheese with cracker crumbs. Bake at 375 degrees for 30 to 40 minutes until brown and crusty.

By Robin

Feedback:

RE: Eggplant Casserole

Hmmm, I wonder if I could replace the eggplant with yellow squash? (08/25/2006)

By Maryeileen

RE: Eggplant Casserole

Maryeileen, I'll bet you could replace the eggplant with yellow squash and it would probably be delicious! (08/25/2006)

By cookiemom1

RE: Eggplant Casserole

Just what I needed the eggplant crop is coming in strong now and we just love it. Thanks for the new recipe. (10/02/2008)

By ladybird0228

Recipe: Eggplant Casserole

Ingredients

• 2 cups peeled and diced eggplant
• 1 tsp. sugar
• 1/2 cup chopped onion
• 1/2 cup grated cheese
• 1/4 cup mayonnaise
• 1 egg
• 2 Tbsp. butter
• 1/2 cup cracker crumbs

Directions

Cook eggplant until tender in water. Drain and mash. Add remaining ingredients in order listed. Mix well and pour into a 2 qt. casserole dish sprayed with non-stick spray. Top with cracker crumbs. Bake uncovered for 30-35 minutes at 350 degrees F. Makes 5-6 servings.

By cookiemom1 from Gilmer, TX

Recipe: Eggplant Casserole

Ingredients

• 1 large eggplant
• 1 medium onion
• 2 medium tomatoes
• 1 can mushrooms
• 1 green pepper
• 1 lb. Mozzarella cheese

Directions

Peel and slice eggplant. Roll in seasoned flour. Fry until browned. In medium Corningware-type dish, layer eggplant, shredded cheese, chopped onion, sliced tomato, mushrooms, green peppers. Repeat layers. Cover and bake 45 minutes to 1 hour in 350 degree F oven.

By Robin from Washington, IA

Recipe: Eggplant Casserole

Pare one medium sized eggplant. Cut in 1/4 inch slices. Cook in salted water until tender. Drain and mash.

Add:

• 1/4 cup butter or margarine
• 1/4 cup bread crumbs
• 2 eggs, well beaten
• 1 tsp. minced onion
• 1/2 tsp. salt
• 1/8 tsp. pepper

Mix well. Bake in a moderate oven until thoroughly heated and browned. (about 45 minutes) This can be prepared ahead of time and baked before serving.

By Robin from Washington, IA