Eggplant casserole

Name: Eggplant casserole
Ingredients: 1 large aubergine; 1 medium onion; 2 cup whole milk; 1 large stalk of celery; 41 small saltine crackers; 1/4 cup olive oil, extra virgin; 3 tbsp margarine/butter/ghee; 1 cup grated parmesan cheese; 1 cup extra sharp cheddar cheese; 1 lb mozzarella cheese; 1 tsp garlic granulated powder; 2/3 tsp salt; 1 cup panko breadcrumbs; 4 tbsp softened margarine/butter/or ghee

14 ingredients

9 steps

Ingredients

1 large aubergine
1 medium onion
2 cup whole milk
1 large stalk of celery
41 small saltine crackers
1/4 cup olive oil, extra virgin
3 tbsp margarine/butter/ghee
1 cup grated parmesan cheese
1 cup extra sharp cheddar cheese
1 lb mozzarella cheese
1 tsp garlic granulated powder
2/3 tsp salt
1 cup panko breadcrumbs
4 tbsp softened margarine/butter/or ghee

Directions

1

Preheat oven 350 Fahrenheit
2

Peel and chop aubergine in a pan heat oil chop your onion and celery add to pan with spices and cover
3

In a casserole dish I use 2, one was, 1 and a half quarts the other 1 and a half quarts spray with nonstick
4

Mix the breadcrumbs and margarine coat the bottom of both dishes add a layer add some of some of the parmesan cheese about quarter cup.
5

Add some of mozzarella cheese slices I cut mine about eighth of an inch thick till covered across
6

Add crackers crunched up to the aubergine mixture add milk margarine heat till crackers absorbs the milk
7

Add to top of mozzarella cheese layer the filling add breadcrumb mixture then add part of the cheddar cheese add more of the filling
8

Add a layer of breadcrumbs parmesan cheese and cheddar and mozzarella cheese bake 45 minutes then turn heat up 450 Fahrenheit
9

Let sit 15 minutes serve hope you enjoy