Eggplant Casserole

9 ingredients
4 steps

Ingredients

  • 2 1/2 c. peeled, cubed eggplant
  • 18 saltine crackers, crumbled
  • 1/2 c. shredded sharp cheese
  • 1/4 c. chopped celery
  • 2 Tbsp. chopped pimiento
  • 1 Tbsp. melted butter
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 c. evaporated milk

Directions

  1. 1
    Cook eggplant in salted water for 10 minutes. Drain.
  2. 2
    Combine with remaining ingredients.
  3. 3
    Put into 1-quart casserole. Bake in a 350° oven for 45 minutes.
  4. 4
    Makes 6 to 8 servings.

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