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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Eggplant casserole with cheese and breadcrumbs. This is again one of those recipes clouded in antiquity. My wife's mother fixed it as long as I can remember. And since Pat and I have been married over 45 years that is a long time. Ingredients:
1 medium eggplant, cubed 1/2 inch pices |
5 slices bread, cut in 1 cubes |
3/4 cup cheddar cheese, grated |
1 tablespoon onion flakes |
salt and pepper, to taste |
2 tablespoons butter, melted |
2 large eggs |
1 cup milk |
Directions:
1. Peel and clean eggplant. Cut into 1/2 inch pieces. Place in water and boil for 3 minutes. Drain and set aside.
2. Grease 1-1/2 quart casserole dish. Alternate layers of bread cubes, eggplant, grated cheese and onion flakes. Salt and pepper each layer. The last layer should be bread cubes.
3. Drizzle melted butter over the top layer.
4. Beat eggs lightly, combine them with the milk and pour this mixture over the casserole. Sprinkle a little more cheese on top.
5. Bake in preheated 350 degree oven for 45 minutes to an hour until moderately browned.
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