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I love eggplant but this recipe was just "ok". The milk and eggs make it more eggy than I personally like. This would be better as a breakfast stratta than a side dish.

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Rosecora October 07, 2007

YUM!! Thanks for a delicious dish. I diced the eggplat, salted it, and drained it for 30 minutes, then rinsed them with cold water. I followed the recipe, except I used butter and shallots instead of margarine and onions. I used breadcrumbs instead of cracker crumbs. I also topped the mixture with more breadcrumbs and butter before putting it in the oven. I baked this at 350 fahrenheit for only 30 minutes. It had a perfect creamy, buttery texture. I will most definately make this again. You made eggplant my new favorite vegetable(:

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ChardonianCook September 04, 2007

Excellent eggplant dish. sliced and salted eggplants for couple of hours. Removed skin and diced eggplant, added diced calabasa. omitted pepper. This dish was great. Served with cilantro pesto pork tenderloin and new potatoes in asiago cream sause. Will definately have this dish again!

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lifestorybooks August 29, 2007

Since this has a rather soft texture, I think it makes a better side dish than main. Regardless, the flavour is very good. I salted the eggplant for one hour then drained, rinsed and patted it dry, used butter in place of the margarine, added some sea salt and plenty of cracked black pepper, and otherwise followed the recipe. I used Ritz crackers, and I sprayed some light olive oil onto the casserole dish before adding the eggplant mixture. I baked the dish for approximately 55 minutes, which was perfect. Thanks for a delicious recipe!

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Soobeeoz May 20, 2007

EXCELLENT!! Very easy yet very very tasty! I added some oregano and garlic to the mix, to give it some spunk. Will definitely make this one again. Might try it with different cheeses, such as mozzarella or feta .

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Cata2Go January 25, 2007

I love this recipe, I omitted the milk and added a can of mushroom soup instead. I mashed the eggplant and onion with butter,In a casserole dish, First layered the vedgies, then the cheese mixture, then cracker crumbs. and repeated for a second layer. topped with butter. Everyone loved it! Thanks KJ

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Barefootjen August 14, 2006

I went to the farmers market yesterday and made this cassarole this morning. It is definatly a keeper and reminded me of a quiche. I used butter crackers as that's all I had at the time. Next time I would dice the onion.

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Traveling Lady August 10, 2006

I made this before with Italian breadcrumbs and didn't like the results at all. This time I used buttery crackers and it was much better. When I reheated the leftovers, I topped it with pepperjack cheese and this was yummy, too. Thanks!

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pedspeech March 25, 2006

I loved this recipe, how ever I added 1 cup of summer squash and i cup of zuccini and sauted them along with the eggplant and onion. I also added a little more cheese and I used bread crumbs instead of crackers. It turned out great. It is always good to have a basic recipe that you can add too. Thank you for this one.

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FarmerQuack August 06, 2005

This was fabulous. I will cut the amount of butter in half next time I think. We loved the creamy texture and the flavor this casserole had. I used half saltine carckers and half buttery flavored crackers cause that's what I had and it tasted great. This will join the ranks of eggplant recipes I make all the time.

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riffraff December 20, 2004
Eggplant (Aubergine) Casserole