Mock Oysters/Eggplant Casserole

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READY IN: 1hr 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon pepper
  • 12
    cup butter
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DIRECTIONS

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