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
Eggplant Casserole II
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
Eggplant Casserole III
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
Eggplant Casserole IV
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
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