Eggplant Casserole – a delicious recipe with eggplant, Velveeta cheese, salt, butter, saltine crackers, eggs. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Prepare eggplant by peeling and cutting the top from the eggplant. Rinse well; cut in little squares. Place in pot and add a little water and about 1 teaspoon salt. Bring to boil; turn heat down to medium. Pour off excess water after eggplant is done. Use potato masher to mash up eggplant.
2
Turn stove eye off and add the butter. Grate cheese in food processor and the package of saltine crackers after the cheese. Pour over into boiler and stir. In a small bowl, break eggs; beat slightly. Pour over into boiler. Also add 1 1/2 cup milk. Sprinkle a little pepper. Mash all ingredients with potato masher. Pour over in casserole dish and place in oven. Bake in oven at 350u00b0 for 30 minutes.
466
kcal
Calories
41
g
Fat
7
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 medium eggplant, 1 small box Velveeta cheese, 1 tsp. salt, 1 stick butter, and more.
Yes, Eggplant Casserole falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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