Eggplant Casserole

1. 1

   Combine eggplant, Worcestershire sauce, salt, pepper and water. Cook on medium-high until cooked down and most of the water has evaporated.

2. 2

   Mix butter with cracker crumbs.

3. 3

   Spray casserole pan with Pam or lightly grease.

4. 4

   Place 1/2-inch of cracker crumbs in baking dish. Add eggplant and crackers, leaving enough crackers for a top covering.

5. 5

   Mix egg and milk and pour over top of casserole.

6. 6

   Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.