Eggplant Casserole

1. 1

   Preheat oven to 325u00b0.

2. 2

   Peel and cube (1/2-inch cubes) eggplant.

3. 3

   Add salt.

4. 4

   Let drain on paper towels for 1/2 hour, then pat dry.

5. 5

   Empty tomatoes into saucepan.

6. 6

   Mix in egg.

7. 7

   Before heating, add 1 1/2 cups grated cheese.

8. 8

   Heat slowly until cheese melts.

9. 9

   Do not boil.

10. 10

    Add the eggplant.

11. 11

    Stir in crushed cracker crumbs until you get slightly firm consistency.

12. 12

    Add 1/2 teaspoon oregano.

13. 13

    Pour into greased casserole dish and cook 45 minutes. Cover if it starts drying out.

* Per serving · 4 servings · Values may vary.

No additional tips available.