Ann’s Eggplant Casserole
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette
Serves 6 peopleCategories: Vegetables- Eggplant
Ingredients
- 1 lb. eggplant, pared and cubed
- 2 cups water
- 3/4 tsp. salt, divided use
- 16 saltine crackers, crumbled
- 2 Tbsp. butter, melted
- 2 eggs, beaten
- 2 oz. shredded cheddar cheese
- 1 can diced tomatoes OR Ro-Tel, drained if desired
- 1/2 cup diced onion
- 1/4 tsp. ground black pepper
- Dash Worcestershire sauce
- Tabasco sauce, to taste
Directions
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Heat oven to 350 degrees.
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In a saucepan, combine eggplant, water and 1/2 tsp. salt. Bring to a boil and cook 5 minutes. Drain and set aside.
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In a bowl, combine cracker crumbs and melted butter and mix well. Remove and reserve 1/2 cup. Add eggs, cheese, tomatoes, onion, pepper, Worcestershire sauce and Tabasco sauce and remaining salt. Mix well.
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Add eggplant and mix well. Place in a greased 8-inch square pan. Put reserved crumbs on top. Bake for 45 minutes.