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Eggplant Casserole

Recipe information

  • Yield

    serves 4

Ingredients

1 large eggplant
1 3/4 cups crushed Ritz crackers
1 1/2 cups grated American cheese
8 tablespoons (1 stick) butter, melted
2 eggs
2/3 cup milk
1 teaspoon House Seasoning (see page 325)

Preparation

  1. Preheat oven to 350 degrees. Peel, slice, and boil eggplant for 10 to 15 minutes, until tender; drain. Divide cracker crumbs, cheese, and butter in half. To eggplant, add eggs, milk, House Seasoning, and half the crumbs, cheese, and butter. Mix well; pour into baking dish. Top with remaining half of the crumbs, cheese, and butter. Bake for 20 to 30 minutes.

Paula Deen's Kitchen Classics
TagsCasseroleEggplantVegetableCheeseDairySideDinnerVegetarianOven BakeCookbooks
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