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Eggplant (Aubergine) Casserole

  • 50minutes
  • 325calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium eggplant , peeled and sliced

  2. 1 1/2 cups sharp cheddar cheese , grated (divided)

  3. 1 1/2 cups saltine crackers, crushed (divided)

  4. 4 eggs , beaten

  5. 1 1/2 cups milk

  6. 1/2 cup margarine , melted (I use less)

  7. 1 teaspoon salt

  8. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Cook eggplant in small amount of water until tender.

  2. Drain and mash.

  3. Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.

  4. Pour into a 9x13 greased baking dish.

  5. Top with the reserved cheese, crackers and small amount of melted margarine.

  6. Bake at 325° to 350° for 25 to 30 minutes.

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