Eggplant Casserole 2 Large Eggplants 2 Eggs: beaten 3 Tablespoons Olive oil 1 Can Cream of Mushroom Soup 1 Large sweet onion: chopped (I prefer Vidalia) 3 Stalks celery: chopped fine 1/2 Bell Pepper: diced 1 Dash Paprika 1 Tablespoon Worcestershire sauce 1/2 Cup Grated Swiss cheese 1 Pinch Salt & pepper (add more to taste) 15 Saltine crackers: crumbled 1. Cook eggplants under broiler for 1 hour, until skins are charred black. Open skins and drain out liquid. Scoop out eggplant meat into bowl and set aside. 2. Place olive oil in large saute pan and saute the onions, celery and bell pepper until onions are soft, approximately 15 min. Add eggplant, eggs, Worcestershire sauce and crumbled crackers and stir to combine. Pour mixture in large, buttered casserole dish. Sprinkle with grated cheese and paprika. Bake in 350 F oven for 30 min.
Posted on: Mon, 23 Sep 2013 14:29:10 +0000
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