Crab Eggplant Casserole

9 ingredients
6 steps

Ingredients

  • 2 medium eggplant, peeled and diced
  • 1 medium onion, minced
  • 1/2 bell pepper, minced
  • 1 1/2 c. bread crumbs (Pepperidge Farm)
  • 2 c. grated mild Cheddar cheese
  • salt and pepper to taste
  • 2 Tbsp. margarine, melted
  • 2 (6 oz.) cans drained crabmeat
  • 2 eggs, beaten

Directions

  1. 1
    Boil eggplant in water about 25 minutes; drain and mash. Combine eggplant, onion, bell pepper, 1 cup bread crumbs, 1 1/2 cups grated cheese, salt, pepper and margarine.
  2. 2
    Mix well.
  3. 3
    Add crabmeat and beaten eggs.
  4. 4
    Mix and pour in buttered 2-quart casserole.
  5. 5
    Spread remaining cheese and bread crumbs on top.
  6. 6
    Bake at 400° for 20 to 30 minutes.

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