Ingredients
-
8
-
2 1/2
-
1 1/2
-
1 1/2
-
1/4
-
1
-
3
-
1 1/2
-
1/2
-
-
-
-
-
-
Directions
Golden Eggplant Casserole, This was in an old stapled together cookbook from a preschool my kids went to The recipes were submitted by teachers and parents, but I don’t know who submitted this recipe I make one that is very similar, but with zucchini This year I have a large crop of eggplant, so I had to find a way to use it up!, We really enjoyed this eggplant casserole I only made a couple of changes — I omitted the celery and I didn’t have pimento on hand so I chopped up some roasted red bell peppers and used them Otherwise, stayed with the directions and the outcome was a delicious side to our chicken dish , This was in an old stapled together cookbook from a preschool my kids went to The recipes were submitted by teachers and parents, but I don’t know who submitted this recipe I make one that is very similar, but with zucchini This year I have a large crop of eggplant, so I had to find a way to use it up!
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Steps
|
1
Done
|
Cook the Eggplant in Boiling Salted Water to Cover For 10 Minutes or Until Tender. Drain Well and Set Aside. |
|
2
Done
|
Combine the Cracker Crumbs and the Remaining Ingredients in a Large Bowl; Stir Well. Add the Eggplant and Stir Gently to Combine. |
|
3
Done
|
Pour the Eggplant Mixture Into a Lightly Greased 13 X 9 X 2 Inch Baking Dish. |
|
4
Done
|
Bake, Uncovered, at 350 Degrees For 45 Minutes or Until Golden. |
