Golden Eggplant Casserole
I learned to like eggplant a few years ago and this recipe is definitely a good one and easy to make.
- 2 1/2 cups eggplant, peeled and cubed
- 18 saltine crackers, crumbled
- 1/2 cup cheese, shredded
- 1/4 cup celery, chopped
- 2 Tbsp. pimento, chopped
- 1 Tbsp. butter or margarine, melted
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 cup cream or evaporated milk
Cook eggplant in boiling, salted water for 10 minutes; drain. Combine with remaining ingredients. Place in 1 quart casserole dish. Bake at 350 degrees F for 45 minutes.
By Robin from Washington, IA
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