Scalloped Eggplant Casserole
You can substitute crumbled cornbread, stale garlic bread or panko bread crumbs for the crackers. Shredded Cheddar-Jack blend or Swiss cheese may be used. Though only salt and pepper are traditional, you can add garlic powder, crushed red pepper flakes or chopped Italian parsley before baking.
1 large eggplant (about 4 cups when cubed)
1/2 cup (1 stick) butter, divided
1 medium onion, chopped
1 cup of evaporated milk
Salt and pepper to taste
3/4 cup shredded Cheddar cheese, divided
11/2 cups crumbled saltine crackers
Pare the eggplant, slice in half to remove seeds and cut flesh into bite-size cubes. Place in saucepan with water to cover, bring to a boil, and cook until partially soft, about 5 minutes. Drain well.
While the eggplant is cooking, heat the oven to 350 degrees, and coat a a 2-quart baking dish with cooking spray. Melt butter in a skillet over medium heat. Remove half the butter and set aside.
Add the onions to the skillet and saute until transparent. Add the drained eggplant and saute briefly to give the cubes some color. Remove from heat.
Beat the eggs with the evaporated milk and stir into the eggplant mixture. Add salt and pepper to taste and fold in about half the cheese and half the crumbs.
Transfer to the prepared pan, and top with remaining cheese. Cover with remaining crumbs, drizzle with reserved melted butter and bake 20 minutes, or until the casserole is heated through and the crumbs are lightly browned. Makes 6 servings.
Source: Linda Cicero’s Cook’s Corner
Per serving: 367 calories (64 percent from fat), 26.4 g fat (15.5 g saturated, 7.3 g monounsaturated), 128 mg cholesterol, 11 g protein, 22.5 g carbohydrate, 2.5 g fiber, 472 mg sodium.