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    You are in: Home / Recipes / Mock Oysters/Eggplant Casserole Recipe
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    Mock Oysters/Eggplant Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    30 mins

    1 hrs 20 mins

    Sassy in da South's Note:

    Everyone has probably heard of Colonel Sanders of Ky Fried Chicken. However, this is one of his wife's recipes that is served at Claudia Sanders Dinner House in Shelbyville, KY. This is the only way I will eat eggplant and I absolutely love it!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 medium size eggplants, peeled & cut into small pieces (about 1/2 inch cubes, should be about 4 cups)
    • 1 (1 lb) box saltine, broken into coarse crumbs
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 cup butter
    • 1 pint half-and-half cream

    Directions:

    1. 1
      Soak the eggplant about 8 hours in salted water.
    2. 2
      Remove eggplant pieces from the water in which they have soaked.
    3. 3
      In cooking pot, cover eggplant with fresh, slightly salted water and cook over medium heat for about 20 minutes or until eggplant is tender.
    4. 4
      Drain in colander.
    5. 5
      Preheat oven to 350 degrees.
    6. 6
      Line bottom of 2-quart casserole with 1/3 of the saltine cracker crumbs.
    7. 7
      Cover with 2 cups of eggplant.
    8. 8
      Season with half the salt and pepper.
    9. 9
      Cut half the butter into small pieces and sprinkle on top.
    10. 10
      Cover this with half of the remaining saltine cracker crumbs.
    11. 11
      Add remaining 2 cups of eggplant.
    12. 12
      Season with remaining salt and pepper.
    13. 13
      Cover top with remaining saltine cracker crumbs.
    14. 14
      Cut remaining butter into small pieces and sprinkle on top.
    15. 15
      Pour in enough half & half to cover (may not take entire pint).
    16. 16
      Bake for 1 hour or until top layer is brown.

    Ratings & Reviews:

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    Nutritional Facts for Mock Oysters/Eggplant Casserole

    Serving Size: 1 (268 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 455.8
     
    Calories from Fat 226
    49%
    Total Fat 25.1 g
    38%
    Saturated Fat 12.5 g
    62%
    Cholesterol 52.7 mg
    17%
    Sodium 1008.1 mg
    42%
    Total Carbohydrate 50.7 g
    16%
    Dietary Fiber 6.4 g
    25%
    Sugars 3.5 g
    14%
    Protein 8.5 g
    17%

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