Ingredients
-
1
-
1/2
-
1
-
1
-
1/2
-
1 1/2
-
-
1/2
-
1
-
-
-
-
-
-
Directions
My Mom’s Southern Eggplant (Aubergine) Casserole, This is my Mom’s recipe; the only way my Dad would eat that purple thing So easy and tasty! I have no idea where she got it; she had shelves and shelves of cookbooks, clippings, etc , Loved it! used some hot bulk sasuage (drained) and left out the italina seasoning, sprikle with mozzarella, next time I would add a can of rotel diced tomates and use parmeasan cheese A keeper for the picky eaters who claim not to like eggplant, but they will love this one!
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Steps
|
1
Done
|
Peel Eggplant, Cut Into 1" Cubes and Lightly Salt to Sweat the Bitter Taste Out--About 15-20 Minutes. |
|
2
Done
|
Cook in Saucepan With Water Until Tender--About 18 Minutes; Drain and Cool Slightly. |
|
3
Done
|
Cook Sausage, Onion Until Sausage Is Browned and Onion Is Soft.combine Eggplant and Sausage; Add Egg and Bread Crumbs. |
|
4
Done
|
Spoon Into Prepared Casserole. |
|
5
Done
|
Combine Butter and Cracker Crumbs. Spread Over Top of Casserole. |
|
6
Done
|
Bake at 350 Degrees For 25-30 Minutes Until Cracker Crumbs Are Golden Brown. |
|
7
Done
|
Variations: |
|
8
Done
|
Sprinkle With 1/2 Cup Mozzarella Cheese, Shredded Before Adding the Cracker Crumbles. |
|
9
Done
|
Mix in 1/2 Cup Rotel Tomatoes, Well Drained. |
