My Mom's Southern Eggplant (Aubergine) Casserole |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is my Mom's recipe; the only way my Dad would eat that purple thing . So easy and tasty! I have no idea where she got it; she had shelves and shelves of cookbooks, clippings, etc. Ingredients:
1 small eggplant |
1/2 lb bulk sausage |
1 small yellow onion, chopped |
1 egg, beaten |
1/2 cup dry breadcrumbs |
1 1/2 tablespoons italian seasoning |
fresh ground black pepper |
1/2 cup butter cracker crumb |
1 tablespoon butter |
Directions:
1. Peel eggplant, cut into 1 cubes and lightly salt to sweat the bitter taste out-about 15-20 minutes.
2. Cook in saucepan with water until tender-about 18 minutes; drain and cool slightly.
3. Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
4. Spoon into prepared casserole.
5. Combine butter and cracker crumbs. Spread over top of casserole.
6. Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
7. Variations:.
8. Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
9. Mix in 1/2 cup Rotel Tomatoes, well drained.
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