Eggplant casserole
Eggplant casserole
Ingredients/Components
- eggplant - 1 item
- margarine - 2 Tbsp
- flour - 2 Tbsp
- milk - 1 c
- eggs, separated - 2 item
- grated cheese - 1 c
- grated onion - 2 tsp
- graham cracker crumbs - 3/4 c
- salt - 1 tsp
- pepper - 1/4 tsp
How to make eggplant casserole:
Peel, cut into chunks or slices and place eggplant in water to cover. Bring to a boil and when done, drain and mash; set aside. Melt margarine, add flour and stir. When smooth, add milk and stir constantly until thickened. Add eggplant to creamed mixture along with cheese, cracker crumbs, seasonings and beaten egg yolks. Fold in beaten egg whites. Turn mixture into a greased pan or dish and bake at 375° until firm, about 40 minutes. Serves 6 to 8.Note: Squash may be substituted for eggplant in this casserole. Use 2 cups cooked squash instead of eggplant.
Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
Related ingredients:
chopped onion, rice, uncooked, sweet potatoes, box macaroni, frozen hash brown potatoes, frozen broccoli cuts, potatoes, washed, sweet potatoes 6 medium, mashed, potatoes approximately 4 average potatoes, frozen hash browns or tater tots
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