Eggplant casserole

Eggplant casserole

Ingredients/Components

• milk - 3/4 c
• beaten egg - 1 item
• can cream of mushroom soup - 1 item
• medium chopped onion - 1 item
• grated Mozzarella cheese - 1 c
• grated Romano cheese - 3 Tbsp
• 1/2 large eggplants - 1 item

How to make eggplant casserole:

Slice eggplants 1/2-inch thick and dip in flour, then in beaten egg and again in flour. Brown slightly in 2 tablespoons oil. Drain and layer in 13 x 10-inch baking pan. Mix soup and milk. Pour over top. Top with chopped onions and cheeses. Bake at 350° for 30 minutes. Serve warm.

Recipe categories: Side dish, Vegetables, Casseroles.