Eggplant Casserole

Name: Eggplant Casserole
Yield: serves 4
Ingredients: 1 large eggplant; 1 3/4 cups crushed Ritz crackers; 1 1/2 cups grated American cheese; 8 tablespoons (1 stick) butter, melted; 2 eggs; 2/3 cup milk; 1 teaspoon House Seasoning (see page 325)

December 14, 2011

Recipe information

Yield
serves 4

Ingredients

1 large eggplant

1 3/4 cups crushed Ritz crackers

1 1/2 cups grated American cheese

8 tablespoons (1 stick) butter, melted

2 eggs

2/3 cup milk

1 teaspoon House Seasoning (see page 325)

Preparation

Preheat oven to 350 degrees. Peel, slice, and boil eggplant for 10 to 15 minutes, until tender; drain. Divide cracker crumbs, cheese, and butter in half. To eggplant, add eggs, milk, House Seasoning, and half the crumbs, cheese, and butter. Mix well; pour into baking dish. Top with remaining half of the crumbs, cheese, and butter. Bake for 20 to 30 minutes.

Paula Deen's Kitchen Classics

TagsCasserole Eggplant Vegetable Cheese Dairy Side Dinner Vegetarian Oven Bake Cookbooks

Recipe notes

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