Eggplant (Aubergine) Casserole

KJ's Note:

A very tasty, cheesy dish. Good as an accompaniment or a meal in itself.

• Total Time: 1 hrs 5 mins
• Prep Time: 10 mins
• Cook Time: 55 mins

Ingredients:

Servings: 4

• 2 cups eggplants , cubed
• 1 onion , sliced
• 1 tablespoon olive oil
• 3 tablespoons margarine
• fresh ground pepper
• 125 g shredded cheddar cheese
• 1 cup milk
• 1 cup cracker crumb
• 2 eggs , beaten

Directions:

1. Preheat oven to 180°C.
2. Heat oil in saucepan.
3. Sauté eggplant and onion until soft.
4. Remove saucepan from heat and stir through margarine until melted.
5. Add remainder of ingredients, and combine well.
6. Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

Reviews

[mrwillard]

do u peel the plant? i did not, but it was homegrown. was very good. i put in some garlic, of course

[KD boo-do]

This recipe came out okay. A little too much cracker, and it sort of washed out everything else. Also had trouble with too much liquid, so I would cut back on the milk. Alternatively, it could be because it should go in a larger dish to bake, but since no size guide was given I guessed. Could not taste the cheese, so next time I will wait until the end and sprinkle it on top. Hopefully it will turn out better next time.

[*Parsley*]

Loved this! This recipe could get anyone to eat eggplant, IMO. I used one large eggplant for this (it was more than 2 cups). I used Ritz cracker crumbs. Thanx for shring this great eggplant recipe!