Berenjena Con Queso (Eggplant with Cheese)

By carvalhohm

Ingredients

• 2 pounds eggplant
• 6 cups water
• 1 1/2 tablespoons salt
• 1/4 pound (1 cup) grated Parmesan cheese
• 1 egg
• 1/2 cup plus 2 tablespoons butter
• 3 tablespoons cracker crumbs

Details

Servings 4

Preparation

Step 1

Wash eggplant and drop without peeling into the water with salt, Bring water to a boil, cover pot, and cook rapidly for 30 minutes.

Remove eggplant from pot, peel and mash with a fork. Add grated cheese, egg and 1/2 cup butter. Mix well and put mixture into a greased glass baking dish (1 quart).

Sprinkle with cracker crumbs and dot with remaining butter. Bake in preheated 375 degrees oven for 30 minutes.