Baked eggplant
Baked eggplant
Ingredients/Components
- stick butter - 1/2 item
- can mushroom soup - 1 item
- eggs beaten - 2 item
- salt & pepper - 1 item
- cup grated sharp cheese - 1/2 item
- dash worcestershire sauce - 1 item
- large eggplant, cut into cubes - 1 item
- - 2 pound can tomatoes - 1 item
- Ritz crackers, crushed enough to take up moisture - 1 item
How to make baked eggplant:
Adds tomatoes to cubed eggplant, cook slowly until tender, remove from heat. Add remaining ingredients. Use just enough Ritz crackers to take up moisture. Bake in oven at 325° - 350° for 45 minutes.Recipe categories: Vegetables, Main dish, Eggplant.
Rating:
Related ingredients:
stick butter, can whole kernel corn, drained, clove garlic, finely chopped celery, extra virgin olive oil, cans whole kernel corn, drained, - 3 ounce package cream cheese, softened, fresh corn kernels from very young white corn, medium head cauliflower, broken into florets about 7 cups, cups unpeeled green tomatoes, cut into thin wedges
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