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."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
50mins
Ingredients:
8
Serves:
8
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ingredients

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directions

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

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Reviews

  1. Debosoho
    I've made this casserole for years but I always drain a can of corn and throw it in.
     
  2. *Parsley*
    Terrific! A great way to use eggplant. It's kind of custardy. You can't tell by looking at it or tasting it that there is eggplant in there. I like the suggestion in the recipe introduction about using Old Bay. I can see how that really would make it taste like mock oyster pie. Thanx for the tip for next time!
     
  3. Susie in Texas
    This eggplant dish is soooo good. I only had two of the elongated variety of eggplant and I didn't think they would equal to a medium sized oval eggplant so I cut the other ingredients in half. I did, however, only use 1 tablespoon of melted margarine. My hubby and I were very pleased with this delicious recipe. Thank you so much for sharing it!
     
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