Eggplant (Aubergine) Casserole
At a Glance
- Cook
- 25 to 30 minutes
- Total
- 50 min
- Servings
- 8.00 serving(s)
Categories
- Casserole
- Side Dish
- Baked
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Eggplant (Aubergine) Casserole brings together 1 medium eggplant, peeled and sliced, 1 1/2 cups sharp cheddar cheese, grated (divided), 1 1/2 cups saltine crackers, crushed (divided) in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 8 servings.
Hands-Free Mode Off
Equipment
Pot, colander, mixing bowl, 9x13-inch baking dish, oven
Ingredients
- 1 medium eggplant, peeled and sliced
- 1 1/2 cups sharp cheddar cheese, grated (divided)
- 1 1/2 cups saltine crackers, crushed (divided)
- 4 eggs, beaten
- 1 1/2 cups milk
- 1/2 cup margarine, melted (I use less)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Cook eggplant in small amount of water until tender.
Drain and mash.
Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
Pour into a 9x13 greased baking dish.
Top with the reserved cheese, crackers and small amount of melted margarine.
Bake at 325° to 350° for 25 to 30 minutes.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
