Eggplant (Aubergine) (And Corn) Casserole
"This recipe has been a favorite in my family for many years, especially with DH. Eggplant is not a vegetable we eat much of - but we do like this casserole! I usually make it as a main dish - but it could be used as a side."
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
directions
- Peel the eggplant, then cook in boiling water for 10 minutes.
- Drain and dice the cooked eggplant.
- Mix together all the ingredients through the pepper.
- Put into a greased casserole dish.
- Cover with the cheese.
- Bake at 350 degrees for an hour.
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Reviews
-
The flavors in the casserole are terrific. I made it with half the cracker crumbs in an attempt to cut the carbs. I believe this is why my casserole was a little watery. Next time I will not precook the eggplant but will dice it and just cook it in the dish, I believe that will work fine.
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>
