Eggplant Casserole

Club Recipes


This recipe was prepared by Ardelle McGray for our June, 2013, meeting.


★★★★★ 1 vote

45 Min


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  • 1 lb
    eggplant, peeled and diced
  • 3 medium
    onions, chopped
  • 1
    egg, beaten
  • 2 tsp
  • 1/4 tsp
    black pepper
  • 2 Tbsp
    butter, softened
  • 1 c
    sour cream
  • 1 c
    grated cheese (your choice)
  • 1 c
    ritz cracker crumbs

How to Make Eggplant Casserole


  1. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1 inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.
  2. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.
  3. Mix sour cream and cheese in a small bowl.
  4. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Top with cracker crumbs. Bake 45 minutes.
  5. TIP: For the cheese layers, try the mellow flavors of provolone or mozzarella or add some kick with pepper jack.

Printable Recipe Card

About Eggplant Casserole

Course/Dish: Vegetables

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