EGGPLANT (AUBERGINE) CASSEROLE

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Eggplant (Aubergine) Casserole image

I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.

Provided by jp mims

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 medium eggplant, peeled and sliced
1 1/2 cups sharp cheddar cheese, grated (divided)
1 1/2 cups saltine crackers, crushed (divided)
4 eggs, beaten
1 1/2 cups milk
1/2 cup margarine, melted (I use less)
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook eggplant in small amount of water until tender.
  • Drain and mash.
  • Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
  • Pour into a 9x13 greased baking dish.
  • Top with the reserved cheese, crackers and small amount of melted margarine.
  • Bake at 325° to 350° for 25 to 30 minutes.

Nutrition Facts : Calories 325.7, Fat 24.2, SaturatedFat 8.5, Cholesterol 134.4, Sodium 754.8, Carbohydrate 16, Fiber 2.8, Sugar 2, Protein 12

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