Eggplant Casserole Recipe

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Eggplant Casserole

Jo Burts

By
@ItalianMom

Growing up in an Italian home eggplant was a staple like potatoes. The aroma of eggplant was pungent throughout the house.
The business of the kitchen and all the chatter and laughter were memories never to be forgotton.


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Prep:

1 Hr

Cook:

30 Min

Ingredients

1 large
eggplant
1/2 stick
unsalted real butter
1/2-1 c
italian bread crumbs
1/4 c
parmesan/romano cheese
1 large
egg
dash(es)
pepper
1 c
grated scarmozza ( mozzarella) cheese
2 Tbsp
pet milk

Directions Step-By-Step

1
Peel eggplant and cut into cubes. Place eggplant into a pot and cover with water. cook until tender enough to pierce with a fork. Drain off water and put in a bowl.Mix in butter,cheese,egg, pepper and mix well add pet milk, enough bread crumb to hold together.Place in pam coated casserole. Bake at 350 degrees for 30 min.with lid on then uncover and bake aprox.10 additional min. *For and added touch you can add scarmozza(mozzarella) cheese on top before placing in oven. VERY GOOD !!
2
Things seem to flow better when you gather all ingredients prior to preparing.

About this Recipe

Course/Dish: Vegetables, Side Casseroles