Eggplant (Aubergine) and Cheese Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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When I first made this, my husband and kids ate it right up. They had no idea it was eggplant. It's a nice change-of-pace side dish. Ingredients:
1 large eggplant, peeled and diced into 1 1/2-inch cubes |
1/2 cup diced onion (optional) |
1 teaspoon salt, dissolved in |
4 cups water |
1 1/2 cups italian seasoned croutons (small ones work best) |
1 cup shredded cheddar cheese, divided |
1/2 cup evaporated milk |
1 tablespoon flour |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon oregano |
1/4 teaspoon paprika |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 325°F
2. Spray a 9-inch baking dish with nonstick cooking spray.
3. In a large saucepan over medium heat, boil the 4 cups salted water.
4. Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
5. In a mixing bowl, combine eggplant, croutons, and half of the cheese.
6. Spoon into baking dish.
7. In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
8. Top with remaining cheese and drizzle with melted butter.
9. Cover and bake at 325F for 20 minutes.
10. Uncover and bake for additional 5-7 minutes to melt and brown cheese.
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