Ingredients
-
2
-
1
-
1
-
3
-
-
125
-
1
-
1
-
2
-
-
-
-
-
-
Directions
Eggplant (Aubergine) Casserole,A very tasty, cheesy dish. Good as an accompaniment or a meal in itself.,This was pretty good. We topped it with toasted french onions and that really made the dish for us.,I really loved this. In fact, I made it 2 days in a row. I took the first batch to a brunch, and the second to a family dinner. It was a big hit with all. used skinny Italian eggplants, did not peel or salt them and there was no bitterness. I also used a yellow brick cheese instead of cheddar and garlic/herb seasoned bread crumbs instead of crackers. Yum!
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Steps
|
1
Done
|
Preheat Oven to 180c. |
|
2
Done
|
Heat Oil in Saucepan. |
|
3
Done
|
Saut Eggplant and Onion Until Soft. |
|
4
Done
|
Remove Saucepan from Heat and Stir Through Margarine Until Melted. |
|
5
Done
|
Add Remainder of Ingredients, and Combine Well. |
|
6
Done
|
Transfer to a Casserole Dish, and Bake Until Golden and Bubbling, Approx 45 Minutes. |
