Old Time Southern Eggplant Casserole

8
Servings
15-20m
Prep Time
30m
Cook Time
45m
Ready In


"This old fashioned favorite is the perfect side dish to any dinner."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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