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

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Recipe by

Nita Clapper

@NitaClapper

Kellyville, OK

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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(1 rating)

yield 6 serving(s)

prep time 15 Min

cook time 1 Hr

Ingredients For eggplant casserole

1 1/2 lb

unpared eggplant, diced
3

medium onions, chopped
2 Tbsp

butter
2

egg yolks, beaten
1/2 c

grated parmesan cheese
1 tsp

salt
1 c

dry bread crumbs

How To Make eggplant casserole

1
Cook vegetables in boiling water to cover about 20 minutes.

2
Drain.
3
Add remaining ingredients and pour into greased casserole.
4
Bake in moderate oven (350 degrees F.) 30 minutes or until browned.
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eggplant casserole

Ingredients For eggplant casserole

How To Make eggplant casserole

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