Old Fashioned Eggplant Casserole - A Southern Eggplant Casserole Recipe
How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.
Servings: 12 people
- 1 large eggplant (or two small) 1 1/2 to 2 cups diced eggplant
- 2 eggs, beaten
- 1 cup milk
- 2 cups crushed crackers
- 2 cups shredded cheddar cheese
- 1/4 cup butter, melted
- salt and pepper, to taste
Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
Cook peeled, diced eggplant in boiling water until fork tender; drain well.
In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
Pour into prepared baking dish.
Bake in preheated oven for 30 minutes or until golden brown.
- Use one large or two small eggplant for this southern eggplant casserole recipe. Once peeled, and diced, you'll need approximately 1 1/2 to 2 cups eggplant.
- There's several different varieties of eggplant; just use whichever you have on hand.
- I used a 2 quart baking dish, but an 8 x 8 inch will also do the trick.
- How do you peel an eggplant? Cut off the top and bottom to make flat, and then use a sharp knife to peel thin slices of the skin away, trying not to take the flesh with it.
- To cook eggplant, boil the peeled and diced eggplant until it is fork tender, approximately 10 minutes.
- Be sure to drain the eggplant well after boiling so you don't have a runny eggplant casserole.
- For the crushed crackers, use a butter cracker like Ritz or Townhouse, Saltines or Club crackers. Put them in a zip-lock bag, and pound them with something heavy to crush or give them a quick pulse in a food processor.
- Love summer casseroles? Try our Bacon Cheeseburger Squash Casserole.