Ingredients:
- 1 medium eggplant, peeled and cut up
- 1 teaspoon salt
- water
- 3 tablespoons butter
- 2 to 3 tablespoons grated onion
- 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper
- 1 egg
- 1/3 cup half-and-half or milk
- 1/2 cup coarse cracker crumbs, saltines
- 3/4 cup grated Cheddar cheese or Monterey Jack mixture
Preparation:
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.Serves 4.
More Eggplant Recipes
Eggplant Lasagna Recipe
Creole Eggplant
Eggplant Casserole
Eggplant Casserole II
Eggplant Patties
Eggplant Delight Casserole
Eggplant Sandwich with Mozzarella
Stuffed Eggplant Creole
Fried Eggplant
Deep Fried Eggplant
Eggplant Fritters
Fried Eggplant Strips
Light Eggplant Parmesan
Eggplant Parmesan Recipe with Herb Tomato Sauce
Eggplant Parmesan Stuffed
Fried Eggplant Parmesan Recipe
Eggplant Parmesan
Pasta with Eggplant and Parmesan
Stuffed Eggplant with Parmesan Cheese
Eggplant Recipes
Eggplant Casserole Recipes
Eggplant Parmesan Recipes
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
