I modified this recipes slightly...I didn't have american cheese so I used cheddar. I also added minced chives and a dash of cayenne pepper. It turned out delicious! I used Jujubegirl's idea of the immersion blender and it was quick and easy!
Yum! We are big fans of eggplant and this casserole is a great new way to serve it up. I used two medium eggplants because I couldn't find any good large ones. Makes a nice big casserole so you can either feed a lot of people or have some yummy leftovers (which is what I like to do!) The cheese and crackers on top give it some nice texture, since the eggplant mixture is mashed. When I drained the eggplant, I used my immersion blender to do the mashing, which made very quick work of it. Easy to put together!
This was excellent. I used twice as much eggplant & less cheese & butter. My husband who does not like eggplant told me to make it again.
We love eggplant made this way, this was a good one, mashing the eggplant helps to totally disguise it if you are feeding non-eggplant lovers! Easily made, I enjoyed the use of cracker crumbs as a topping, not having Ritz crackers I used crumbled rice crackers. Very good loof, thank you!
I loved this. I halved it, and I'm not sure I really used enough eggplant because I used a japanese eggplant which is normally smaller than a normal eggplant. I was surprised at how crispy my crust turned out....the taste was wonderful. I've made several zucchini casseroles that tasted very similar. I'm growing eggplants this year....so I'm sure I'll use this recipe again! Made for Zaar 123 Hit Wonders tag!
Had this for dinner. Like Parsley said it's hardly noticeable that it's with eggplant. Maybe like a pasta croquette/cheese casserole that we tried before and enjoyed. This could be added into the deceptively delicious cookbook on how to make people eat their vegetables. It was a bit sweet from the crushed crumbs and cheesy delicious. Thanks for sharing!
I love eggplant and this was so good! Very quick and easy to make. I had mixed reviews from family and oddly enough my veggie loving 7 year old couldn't stand it.
I've made yellow squash recipes similar to this, so I had to try this. You'd never know it was eggplant; it's smooth and cheesey comfort food. I added some chopped onion and garlic for some extra flavor. I'm not a heavy salt user, but even though the eggplant is boiled in salt water, I felt it still needed a little salt..... or maybe an herb or spice of some type? Thanx for posting this great new way to use eggplant!