Eggplant, Corn And Cheese Casserole Recipe

Name: Eggplant, Corn And Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. peeled and chopped eggplant; 2 c. water; 1/4 lb. plus 2 Tbsp. butter; 1 1/2 c. finely chopped onions; 1 1/2 c. corn kernels; 2 large eggs, beaten; 1/2 c. finely chopped bell peppers; 1 tsp. minced garlic; 1/2 tsp. salt; 1/2 tsp. ground red pepper; 1/4 tsp. black pepper; 2 1/2 c. grated Cheddar cheese; 1 1/4 c. very finely ground cracker crumbs

Servings: persons

3 1/2 c. peeled and chopped eggplant
2 c. water
1/4 lb. plus 2 Tbsp. butter
1 1/2 c. finely chopped onions
1 1/2 c. corn kernels
2 large eggs, beaten
1/2 c. finely chopped bell peppers
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. ground red pepper
1/4 tsp. black pepper
2 1/2 c. grated Cheddar cheese
1 1/4 c. very finely ground cracker crumbs

1
Boil eggplant until tender, about 30 minutes, stirring occasionally.
2
Drain; reserve in separate containers the eggplant and 1 cup of the eggplant stock.
3
Saute 1 cup of the onions in butter until well browned.
4
Remove to separate bowl.
5
Cook corn in the same pan over medium heat for 8 minutes.
6
Remove from heat and stir in the reserved cooked onions, reserved eggplant and the eggs, mixing well.
7
Add remaining 1/2 cup onions, bell peppers, garlic, salt, red and black peppers, 1 1/2 cups of cheese,
8
1 cup of the cracker crumbs and the reserved eggplant stock, mixing well.
9
Pour into ungreased 8 x 8 x 2-inch pan.
10
Sprinkle remaining cheese over top, then remaining cracker crumbs.
11
Bake at 350u00b0 until crumbs are lightly browned, cheese is melted and mixture bubbles around edges, about 40 minutes.

1055

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 13 ingredients. The key ingredients include: 3 1/2 c. peeled and chopped eggplant, 2 c. water, 1/4 lb. plus 2 Tbsp. butter, 1 1/2 c. finely chopped onions, and more.

Yes, Eggplant, Corn And Cheese 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, Corn And Cheese Casserole

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