Eggplant (Aubergine) Casserole

I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  medium eggplant, peeled and sliced
• 1 1⁄2 cups sharp cheddar cheese, grated (divided)
• 1 1⁄2 cups  saltine crackers, crushed (divided)
• 4  eggs, beaten
• 1 1⁄2 cups milk
• 1⁄2 cup margarine, melted (I use less)
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper

Directions

1. Cook eggplant in small amount of water until tender.
2. Drain and mash.
3. Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
4. Pour into a 9x13 greased baking dish.
5. Top with the reserved cheese, crackers and small amount of melted margarine.
6. Bake at 325° to 350° for 25 to 30 minutes.