Eggplant casserole number 1
This is my mom's recipe. I grew up eating this dish as a kid I developed a taste for egglant, aubergine, because of this dish. This is a dish dear to my heart. We love oyster stew my mom said it tastes a lot like it to get us to try it for the first time. It was very close to the way she made oyster stew, lol.
Eggplant casserole number 1
This is my mom's recipe. I grew up eating this dish as a kid I developed a taste for egglant, aubergine, because of this dish. This is a dish dear to my heart. We love oyster stew my mom said it tastes a lot like it to get us to try it for the first time. It was very close to the way she made oyster stew, lol.
Open in Cookpad AppSteps
- 1
Preheat oven 350° Fahrenheit
- 2
Peel and chop the eggplant. Cook eggplant in water about three quarters of the way up on the aubergine. add stick of margarine and salt and pepper if you use it.
- 3
Cook the aubergine till translucent and most of moisture is gone.
- 4
Add milk and equal amount of cracker crumbs
- 5
If to dry add a bit of water if to wet add cracker crumbs
- 6
Add to a deep oven safe dish, about two thirds of the way up then add a thin layer of cheese then cover with more aubergine mixture then more cheese.
- 7
Bake in oven for 25 -30 minutes
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