do u peel the plant? i did not, but it was homegrown. was very good. i put in some garlic, of course
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.
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!
This was pretty good. We topped it with toasted french onions and that really made the dish for us.
I really loved this. In fact, I made it 2 days in a row. I took the first batch to a brunch, and the second to a family dinner. It was a big hit with all. I used skinny Italian eggplants, did not peel or salt them and there was no bitterness. I also used a yellow brick cheese instead of cheddar and garlic/herb seasoned bread crumbs instead of crackers. Yum!
Crispy and irresistable! You just can't get enough of this delicious casserole!
Tasty way to serve eggplant. I made as is, except used a little over 3 cups of eggplant, used only about 1/2 tsp oil, and added extra cheese. It was delicious!
Great basic recipe. Make this the first time exactly how the recipe reads then you could put any twist on it you desire.
I am overwhelmed with eggplant out of the garden. I had 16 sitting in the kitchen. I sliced and froze 8 of them. I was going to throw out the rest but decided to try your recipe. It is wonderful. I did peel my eggplant and used a whole one so it was extra. Now I will be freezing the rest. Oh well! It is delicious.