Old Time Southern Eggplant Casserole
Recipe: #37549
October 23, 2021
Categories: Side Dishes, Cheese, Eggplant, Southern, Sunday Dinner, Oven Bake, Vegetarian, Butter/Margarine, Kosher Dairy, more
"This old fashioned favorite is the perfect side dish to any dinner."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (215.6 g)
- Calories 262.8
- Total Fat - 17.9 g
- Saturated Fat - 9.4 g
- Cholesterol - 260.4 mg
- Sodium - 404.4 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 2 g
- Sugars - 5.6 g
- Protein - 17.6 g
- Calcium - 349.7 mg
- Iron - 2 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
Step 2
Cook peeled, diced eggplant in boiling water until fork tender; drain well. (Be sure to drain the eggplant well after boiling so you don't have a runny eggplant casserole. )
Step 3
In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
Step 4
Pour into prepared baking dish.
Step 5
Bake in preheated oven for 30 minutes or until golden brown.
NOTE: Place the Ritz crackers in a zip-lock bag, and pound them with something heavy to crush or give them a quick pulse in a food processor.
Tips
No special items needed.
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