Eggplant Casserole

11 ingredients
7 steps

Ingredients

  • salted water (2 tsp. salt)
  • 1 large eggplant, peeled and cubed
  • 1/2 tsp. salt
  • dash of pepper
  • 1/2 c. chopped onion
  • 1/4 c. chopped celery
  • 2 c. tomatoes
  • 2 well beaten eggs
  • 2 c. cornbread crumbs
  • 2 Tbsp. milk
  • 1 c. grated Cheddar cheese or Mozzarella cheese

Directions

  1. 1
    Soak eggplant 15 minutes in salted water and drain.
  2. 2
    Cook eggplant with water to cover until tender.
  3. 3
    Add salt and pepper. Mash.
  4. 4
    In skillet, simmer onion, celery and tomatoes until tender. In buttered casserole dish, combine eggs, eggplant, crumbs and cooked vegetables.
  5. 5
    Add milk to mixture.
  6. 6
    Top with grated cheese and bake, uncovered, at 350° for 30 minutes.
  7. 7
    Very similar to Franke's Cafeteria's eggplant casserole.

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