Eggplant Casserole

Name: Eggplant Casserole
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)

December 14, 2011

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

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

TagsCasserole Eggplant Vegetable Cheese Dairy Side Dinner Vegetarian Oven Bake Cookbooks

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.