eggplant casserole

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 1 1/2 pound(s) unpared eggplant, diced; 3 - medium onions, chopped; 2 tablespoon(s) butter; 2 - egg yolks, beaten; 1/2 cup(s) grated parmesan cheese; 1 teaspoon(s) salt; 1 cup(s) dry bread crumbs

(1 RATING)

49 Pinches

Nita Clapper

Kellyville, OK

Updated on Jun 21, 2010

This is part of a series of 'eggplant' recipes. I have taken them from a vintage cookbook. Please use any light oil of your choice instead of the fats and butter listed. I usually use Canola oil.

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prep time 15 Min

cook time 1 Hr

method ---

yield 6 serving(s)

Ingredients

1 1/2 pounds unpared eggplant, diced
3 - medium onions, chopped
2 tablespoons butter
2 - egg yolks, beaten
1/2 cup grated parmesan cheese
1 teaspoon salt
1 cup dry bread crumbs

How To Make eggplant casserole

Step 1

Cook vegetables in boiling water to cover about 20 minutes.

Step 2

Drain.
Step 3

Add remaining ingredients and pour into greased casserole.
Step 4

Bake in moderate oven (350 degrees F.) 30 minutes or until browned.
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