Eggplant Casserole

1. 1

   Peel eggplant; cut into 3/4-inch cubes.

2. 2

   Cook, covered, in boiling salted water 3 minutes and drain.

3. 3

   Combine eggplant, croutons and half of cheese.

4. 4

   Spoon mixture into a lightly greased 1-quart casserole.

5. 5

   Combine milk, flour, salt, pepper and oregano. Pour over eggplant mixture and dot with butter.

6. 6

   Cover and bake at 350u00b0 for 20 minutes.

7. 7

   Remove cover and continue baking another 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.