"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole, by , is from The Cuz Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rikki Becker
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant (I like to use several Japanese eggplants as they are practically seedless and aren't bitter)
6 T. butter
1/2 to 1 c. finely chopped onions
1/2 to 1 lb. sliced fresh mushrooms (the original recipe calls for canned)
2 cups shredded cheddar
some bread crumbs (if needed)
Salt and pepper to taste

Directions:
Directions:
Peel (or not) and dice eggplant. (not too small a dice)
Saute in 4 T. butter. Cook until tender. Stir frequently. Reserve.
Melt remaining 2 T. butter in skillet. Add onions and cook for a few minutes. Add mushrooms and cook about another 5 minutes or so.
Combine eggplant, mushrooms and onion mixture, 1 c. shredded cheddar cheese, bread crumbs ( if needed), and salt and pepper. Mix well. Put into baking dish and sprinkle with remaining cheese. (I put more cheese in the casserole and less on top.)
Bake 30 minutes at 375.

Number Of Servings:
Number Of Servings:
about 6
Personal Notes:
Personal Notes:
The cheese binds the casserole together so I don't often use breadcrumbs.

 

 

 

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