Follow these steps for perfect results
eggplant
cubed, cooked
onion
chopped
butter
melted
salt
sage
eggs
milk
cheese
shredded
cracker crumbs
Preheat oven to 325°F (160°C).
Drain the cooked eggplant to remove excess moisture.
In a large bowl, combine the drained eggplant, chopped onion, melted butter, salt, and sage.
Add the eggs and milk to the eggplant mixture and stir well to combine.
Stir in the shredded cheese, reserving a small amount for topping.
Pour the mixture into a greased baking dish.
Top the casserole with cracker crumbs and the remaining cheese.
Bake in the preheated oven for 35 to 40 minutes, or until golden brown and bubbly.
Expert advice for the best results
For a richer flavor, use a blend of cheeses.
Add a layer of sliced tomatoes for extra moisture and flavor.
Use fresh sage for a more pronounced herbal flavor.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked later.
Serve warm, garnished with a sprig of fresh sage.
Serve as a side dish or a light main course.
Pairs well with a green salad or roasted vegetables.
Light and crisp, complements the creamy texture.
Discover the story behind this recipe
Comfort food, often served at family gatherings.
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