My Mom's Southern Eggplant (Aubergine) Casserole

Recipe by Caroline Cooks
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
  • Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
  • Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
  • Spoon into prepared casserole.
  • Combine butter and cracker crumbs. Spread over top of casserole.
  • Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
  • Variations:
  • Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
  • Mix in 1/2 cup Rotel Tomatoes, well drained.
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