Eggplant Casserole
When my husband planted eggplants for the first time several years ago, we had no idea how prolific they could be.
Eggplant Casserole
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1 pound eggplant, peeled and diced
3 medium onions, chopped
1 egg, beaten
2 teaspoons salt
Pepper
2 tablespoons butter
1 cup sour cream
1 cup grated cheese (your choice)
1 cup Ritz cracker crumbs
Instructions
3 medium onions, chopped
1 egg, beaten
2 teaspoons salt
Pepper
2 tablespoons butter
1 cup sour cream
1 cup grated cheese (your choice)
1 cup Ritz cracker crumbs
1. Preheat oven to 350F. Grease a 1 1/2-quart baking dish.
2. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1/2-inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.
3. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.
4. Mix sour cream and cheese in a small bowl.
5. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Top with cracker crumbs. Bake 45 minutes.
Tips from the Test Kitchen
2. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1/2-inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.
3. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.
4. Mix sour cream and cheese in a small bowl.
5. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Top with cracker crumbs. Bake 45 minutes.
Try the mellow flavors of Provolone or Mozzarella or kick up the flavor with pepper Jack cheese.
first appeared: 1/14/2007
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