Eggplant casserole number 1

1. 1

   Preheat oven 350 Fahrenheit

2. 2

   Peel and chop the eggplant.

3. 3

   Cook eggplant in water about three quarters of the way up on the aubergine.

4. 4

   add stick of margarine and salt and pepper if you use it.

5. 5

   Cook the aubergine till translucent and most of moisture is gone.

6. 6

   Add milk and equal amount of cracker crumbs

7. 7

   If to dry add a bit of water if to wet add cracker crumbs

8. 8

   Add to a deep oven safe dish, about two thirds of the way up then add a thin layer of cheese then cover with more aubergine mixture then more cheese.

9. 9

   Bake in oven for 25 -30 minutes

* Per serving · 4 servings · Values may vary.

No additional tips available.