Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 medium eggplant; 1/4 tsp. dried marjoram; 1/2 c. chopped onion; 2 Tbsp. butter; 1/3 c. minced parsley; 1 c. soft bread crumbs; 1/4 c. butter, melted; 1/4 c. half and half; 1/4 c. Parmesan cheese, grated

9 ingredients

6 steps

Ingredients

1 medium eggplant
1/4 tsp. dried marjoram
1/2 c. chopped onion
2 Tbsp. butter
1/3 c. minced parsley
1 c. soft bread crumbs
1/4 c. butter, melted
1/4 c. half and half
1/4 c. Parmesan cheese, grated

Directions

1

Slice eggplant, pare, then dice (it's about 4 1/2 cups). Add eggplant to a small amount of boiling salted water to which you have added marjoram; cook, covered, about 10 minutes.
2

Drain well. Cook onions in 2 Tbsp. of butter until tender, but not brown. Add to eggplant along with parsley.
3

Combine bread crumbs with 1/4 c. melted butter.
4

In a greased 8-inch pie plate, arrange a layer of eggplant mixture, then a layer of bread crumbs; repeat.
5

Pour half and half evenly over top.
6

Sprinkle with Parmesan cheese. Serves 4.