Ingredients Jump to Instructions ↓

  1. 1 medium eggplant, peeled and cut up

  2. 1 teaspoon salt

  3. water

  4. 3 tablespoons butter

  5. 2 to 3 tablespoons grated onion

  6. 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper

  7. 1 egg

  8. 1/3 cup half-and-half or milk

  9. 1/2 cup coarse cracker crumbs, saltines

  10. 3/4 cup grated Cheddar cheese or Monterey Jack mixture

Instructions Jump to Ingredients ↑

  1. Cook eggplant in boiling water with the 1 teaspoon salt until tender. Drain and mash. Add butter, grated onion, and 1/4 teaspoon salt and pepper; blend well. Whisk egg with milk; stir into the eggplant mixture. Stir in cracker crumbs and 1/2 cup of the cheese. Bake in a lightly buttered 1-quart casserole at 325° for 35 to 45 minutes, or until set in center. Or, bake in 4 lightly buttered 6-ounce ramekins for individual servings. Sprinkle with remaining cheese and continue to bake until cheese is melted and browned.

  2. Serves 4.

  3. More Eggplant Recipes Eggplant Bake Eggplant and Oyster Casserole Scalloped Eggplant With Cheese Eggplant Lasagna Eggplant Casserole With Cheddar Topping Cheesy Eggplant Casserole


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