Golden Eggplant Casserole

Submitted by breezermom

"This was in an old stapled together cookbook from a preschool my kids went to. The recipes were submitted by teachers and parents, but I don't know who submitted this recipe. I make one that is very similar, but with zucchini. This year I have a large crop of eggplant, so I had to find a way to use it up!"

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 8-10

ingredients

• 8 cups eggplants, peeled and cubed (about 2 lbs)
• 2 1⁄2 cups saltine crackers, crushed
• 1 1⁄2 cups half-and-half cream (I use fat-free)
• 1 1⁄2 cups sharp cheddar cheese, shredded (6 oz)
• 1⁄4 cup celery, chopped
• 1 (4 ounce) jar diced pimentos, drained
• 3 tablespoons unsalted butter, melted
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon black pepper, freshly ground

directions

1. Cook the eggplant in boiling salted water to cover for 10 minutes or until tender. Drain well and set aside.
2. Combine the cracker crumbs and the remaining ingredients in a large bowl; stir well. Add the eggplant and stir gently to combine.
3. Pour the eggplant mixture into a lightly greased 13 x 9 x 2 inch baking dish.
4. Bake, uncovered, at 350 degrees for 45 minutes or until golden.

Reviews

[DailyInspiration]

We really enjoyed this eggplant casserole. I only made a couple of changes -- I omitted the celery and I didn't have pimento on hand so I chopped up some roasted red bell peppers and used them. Otherwise, stayed with the directions and the outcome was a delicious side to our chicken dish.