Cheesey Eggplant Casserole |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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For The Eggplant Lover In You Ingredients:
1 large eggplant |
1/2 med sweet onion (sliced) |
4 slices of toasted bread (cubed) |
1 can campbell's golden mushroom soup |
1 1/2 cup shreaded mild cheddar cheese |
olive oil |
fresh ground pepper |
salt |
water |
Directions:
1. Get The Grill Fired Up!
2. Pre-heat Oven To 325 Degrees.
3. Peel Eggplant.
4. Slice Eggplant Into 1/4 In Slices.
5. Submerge Eggplant Slices Into Salted Water For 10min.
6. While Eggplant Is Soaking, Saute Onion Slices In 1 tblsp Olive Oil Until Translucent.
7. Towel Dry Eggplant Slices And Rub To Coat w/ Olive Oil.
8. Dust With Fresh Ground Papper
9. Place Eggplant Onto Hot Grill For 5-7 min Per Side or Until You Have Those Great Char Marks On Each Side and Eggplant Is Tender.
10. Pour 1/3 Can Of Golden Mushroom Soup Into Bottom Of Medium Baking Dish And Top with 1/3 Of The Toast Cubes.
11. Layer 1/2 of the Eggplant Slices and 1/2 of Onions
12. Top with 1/2 Of The Cheese.
13. Repeat Soup, Toast, Eggplant, Onion Layer.
14. Top Off With Remaining Soup and Cheese.
15. Bake at 325 degrees for 20 min.
16. Let Cool 5 Min Before Serving.
17. Enjoy
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