Eggplant Casserole

1
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

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  • 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

How to Make Eggplant Casserole

Step-by-Step

  1. Preheat oven to 350 degrees.
    Peel and chop the eggplant. Peel and chop the onion.
  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.
  3. In a small bowl, mix the remaining ingredients.
  4. Grease an 8x8 baking dish. Pour the cooked vegetables into the baking dish. Add the breadcrumb mixture and stir to combine.
  5. Drizzle the melted butter over the casserole.
  6. Bake at 350 degrees for 30 minutes. Serve hot.

Printable Recipe Card

About Eggplant Casserole

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




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