Eggplant casserole
Eggplant casserole
Ingredients/Components
- butter - 2 Tbsp
- diced onion - 1/2 c
- grated cheese - 1/2 c
- diced celery - 1/2 c
- egg, beaten slightly - 1 item
- or more milk - 1/3 c
- diced, peeled eggplant - 2 c
- crumbs dry toast or crackers - 1 c
How to make eggplant casserole:
Cook eggplant in salted water only until tender; drain and stir into sauteed (fry) celery and onion. Remove heat; add egg and milk. Mix in crumbs and cheese. Pour into a baking dish; dot with butter and sprinkle a little bit of crumbs and cheese on top. Bake 30 minutes at 350°.Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
Related ingredients:
boiling water, sifted flour, large potatoes, ground beef, medium onion, chopped, shredded cabbage, tarragon vinegar, medium head cauliflower, cucumbers, cooking apples, pared and sliced
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