Eggplant casserole
Eggplant casserole
Ingredients/Components
- brown sugar - 1 Tbsp
- beaten egg - 1 item
- salt and pepper to taste - 1 item
- medium onion - 1/2 c
- can cream of mushroom soup - 1/2 item
- green pepper - 1/2 c
- large eggplant - 1 item
- large tomatoes or 1 canned peeled - 2 item
- to 5 crackers - 3 item
How to make eggplant casserole:
Peel and cube eggplant and cook until slightly tender. Drain and cool. In skillet saute onion, green pepper and tomatoes. In large casserole dish combine the eggplant with beaten egg, 1/2 can cream of mushroom soup and crackers to thicken the mixture. Bake at 350° for 30 minutes or until bubbly. Remove from oven, cover with favorite cheese. Place back into oven long enough to melt cheese.Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
Related ingredients:
sugar, milk, sour cream, carton sour cream, vinegar, oleo, grated cheese, onion
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