Follow these steps for perfect results
eggplant
peeled and cut in chunks
butter
egg
slightly beaten
onion
medium
grated cheese
grated
milk
cracker crumbs
salt
pepper
Peel the eggplant and cut into chunks.
Boil eggplant chunks in salted water until tender.
Drain the boiled eggplant.
In a mixing bowl, add the drained eggplant, slightly beaten egg, onion, grated cheese, milk, salt, and pepper.
Mix all ingredients well to combine.
Pour the mixture into a greased casserole dish.
Top the casserole with cracker crumbs.
Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes, or until golden brown and bubbly.
Expert advice for the best results
Add a layer of tomato sauce for extra flavor.
Use different types of cheese for a unique taste.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm, directly from the casserole dish or portioned onto plates.
Serve with a side salad.
Serve as a main course or side dish.
Earthy notes complement eggplant
Discover the story behind this recipe
Comfort food
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