Eggplant casserole
Eggplant casserole
Ingredients/Components
- medium eggplants - 2 item
- oleo - 2 Tbsp
- salt and pepper to taste - 1 item
- chopped onion - 1/2 c
- crushed crackers or bread crumbs - 1/2 c
- sage according to taste - 1/2 1
- egg, slightly beaten - 1 item
- milk - 1/2 1
- grated Cheddar cheese - 1 item
How to make eggplant casserole:
Peel, cut in cubes and boil eggplant. Drain well and mash. Add oleo, salt and pepper to taste, onion and crackers or bread crumbs. Add sage and beaten egg. Add from 1/2 to 1 cup milk to make mixture like a thick batter. Do not make too thin. Pour into buttered casserole dish and sprinkle with grated cheese. Bake at 325° for 30 minutes.Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
Related ingredients:
sugar, cinnamon, cream cheese, pkg, sour cream, salt
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