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Eggplant Casserole Easy

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Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • 6-8 Chinese eggplants (or more if small) you judge, can't have too many
  • 1 large onion chopped
  • Tony Chachere's Seasoning (to taste)
  • 1/2 cup garlic seasoned bread crumbs
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup grated Swiss cheese
  • 1 can of drained Rotel tomatoes
  • 1 egg
  • olive oil
  • water
  • Topping: combine
  • 1 sleeve of Ritz crackers crushed into small pieces
  • 3/4 stick of butter, melted

Details

Adapted from ehow.com

Preparation

Step 1

Peel and slice eggplants. Pour several Tbsp. of olive oil in a frying pan and saute chopped onion. Add eggplant and cook down until soft, adding a little water during this process to keep it from burning on bottom. Season with Tony's while simmering. When cooked, drain and then put in a mixing bowl. Add Parmesan, Swiss, Rotel tomatoes, and seasoned bread crumbs. Add egg last and mix thoroughly.

Line a casserole with olive oil and pour in eggplant mixture. Add Topping of Ritz Crackers to top and spread evenly.

Bake at 325 degrees until bubbly and crackers are slightly browned.

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