Eggplant casserole Recipe

Name: Eggplant casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large aubergine; 1 medium onion; 2 cup whole milk; 1 large stalk of celery; 41 small saltine crackers; 1/4 cup olive oil, extra virgin; 3 tbsp margarine/butter/ghee; 1 cup grated parmesan cheese; 1 cup extra sharp cheddar cheese; 1 lb mozzarella cheese; 1 tsp garlic granulated powder; 2/3 tsp salt; 1 cup panko breadcrumbs; 4 tbsp softened margarine/butter/or ghee

Servings: persons

1 large aubergine
1 medium onion
2 cup whole milk
1 large stalk of celery
41 small saltine crackers
1/4 cup olive oil, extra virgin
3 tbsp margarine/butter/ghee
1 cup grated parmesan cheese
1 cup extra sharp cheddar cheese
1 lb mozzarella cheese
1 tsp garlic granulated powder
2/3 tsp salt
1 cup panko breadcrumbs
4 tbsp softened margarine/butter/or ghee

1
Preheat oven 350 Fahrenheit
2
Peel and chop aubergine in a pan heat oil chop your onion and celery add to pan with spices and cover
3
In a casserole dish I use 2, one was, 1 and a half quarts the other 1 and a half quarts spray with nonstick
4
Mix the breadcrumbs and margarine coat the bottom of both dishes add a layer add some of some of the parmesan cheese about quarter cup.
5
Add some of mozzarella cheese slices I cut mine about eighth of an inch thick till covered across
6
Add crackers crunched up to the aubergine mixture add milk margarine heat till crackers absorbs the milk
7
Add to top of mozzarella cheese layer the filling add breadcrumb mixture then add part of the cheddar cheese add more of the filling
8
Add a layer of breadcrumbs parmesan cheese and cheddar and mozzarella cheese bake 45 minutes then turn heat up 450 Fahrenheit
9
Let sit 15 minutes serve hope you enjoy

1025

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large aubergine, 1 medium onion, 2 cup whole milk, 1 large stalk of celery, 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.

Eggplant casserole

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