Eggplant Casserole

Diane C.

By
@thymeandmarjoram

I love eggplant and this is one of my favorite ways to serve it.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
1 Hr
Cook:
30 Min
Method:
Bake

Ingredients

1 large
eggplant, peeled and chopped
1 medium
onion, peeled and chopped
1/4 c
panko bread crumbs
1/4 c
ritz crackers, crushed (about 6)
1 Tbsp
wheat germ
1/2 tsp
salt and pepper (each)
1/4 c
parmesan cheese
1/4 tsp
marjoram, dried

TOPPING

2 Tbsp
melted butter

Step-By-Step

1Preheat oven to 350 degrees.
Peel and chop the eggplant. Peel and chop the onion.
2Fill a 4 qt. pan 2/3 full of water. Add the eggplant and onion and bring the pot to a boil.
Boil the vegetables for 20 minutes. Then drain the vegetables.
3In a small bowl, mix the remaining ingredients.
4Grease an 8x8 baking dish. Pour the cooked vegetables into the baking dish. Add the breadcrumb mixture and stir to combine.
5Drizzle the melted butter over the casserole.
6Bake at 350 degrees for 30 minutes. Serve hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Eggplant, #Casserole