eggplant casserole

Name: Eggplant Casserole
Prep time: 1 h
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 large eggplant, peeled and chopped; 1 medium onion, peeled and chopped; 1/4 cup(s) panko bread crumbs; 1/4 cup(s) ritz crackers, crushed (about 6); 1 tablespoon(s) wheat germ; 1/2 teaspoon(s) salt and pepper (each); 1/4 cup(s) parmesan cheese; 1/4 teaspoon(s) marjoram, dried; ## TOPPING; 2 tablespoon(s) melted butter

(1 RATING)

27 Pinches 1 Photo

Diane C.

Anytown, TX

Updated on Jul 18, 2014

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

Rate

prep time 1 Hr

cook time 30 Min

method Bake

yield 4-6 serving(s)

Ingredients

1 large eggplant, peeled and chopped
1 medium onion, peeled and chopped
1/4 cup panko bread crumbs
1/4 cup ritz crackers, crushed (about 6)
1 tablespoon wheat germ
1/2 teaspoon salt and pepper (each)
1/4 cup parmesan cheese
1/4 teaspoon marjoram, dried
TOPPING
2 tablespoons melted butter

How To Make eggplant casserole

Step 1

Preheat oven to 350 degrees. Peel and chop the eggplant. Peel and chop the onion.

Step 2

Fill 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.
Step 3

In a small bowl, mix the remaining ingredients.
Step 4

Grease an 8x8 baking dish. Pour the cooked vegetables into the baking dish. Add the breadcrumb mixture and stir to combine.
Step 5

Drizzle the melted butter over the casserole.
Step 6

Bake at 350 degrees for 30 minutes. Serve hot.
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