Lemon, Butter Eggplant Casserole
Lemon, Butter Eggplant Casserole

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lemon, butter eggplant casserole. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Eggplant Butter Beans Boil eggplant, drain and mash with a fork. Reserve half of mixture for topping. Sprinkle remaining cheese and crackers on top.

Lemon, Butter Eggplant Casserole is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Lemon, Butter Eggplant Casserole is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lemon, butter eggplant casserole using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Lemon, Butter Eggplant Casserole:
  1. Take 2 large eggs
  2. Make ready 1 large Aubergine eggplant
  3. Get 4 cups crushed butter crackers I used Club Crackers, brand
  4. Take 1 stick butter
  5. Make ready 1 teaspoon salt
  6. Get 1/4 teaspoon granulated garlic powder
  7. Take 1 large lemon
  8. Get 2/3 cup finely grated extra sharp cheddar cheese
  9. Take 1/3 cup crushed butter crackers
  10. Get 1/2 cup sour cream
  11. Prepare 12 ounces evaporated milk

These easy baked eggplant recipes are about to change your views for the better. Whether it's topped with sauce and cheese or roasted and mashed into a creamy dip, eggplant becomes creamy and luxurious with the help of your oven. Add the tomatoes, salt and pepper. Stir in milk, egg and eggplant; mix well.

Instructions to make Lemon, Butter Eggplant Casserole:
  1. Preheat oven 375 degrees fahrenheit
  2. Peel and cube the eggplant put into an oven safe dish with the butter.
  3. Zest the lemon and add zest to eggplant with salt and garlic.
  4. Cover and simmer stirring often. Squeeze the lemon adding the juice without seeds to eggplant.
  5. Add crackers and stir well
  6. Add sour cream then stir in.
  7. Add evaporated milk. Stir till its like a batter.
  8. Remove from the heat. Beat the two eggs and add.
  9. Stir in and add cheese on top.
  10. Add topping of crushed crackers and put into oven.
  11. Bake 30 minutes until done and browned.
  12. Let sit 7 minutes serve, I hope you enjoy!

Toss bread crumbs and butter; sprinkle over top. This eggplant casserole is a fast and easy meal that's bursting with flavor. The eggplant is cubed and cooked with a tasty combination of cheese, eggs, bread crumbs , garlic, and chopped vegetables. Feel free to add some mushrooms to the eggplant casserole, or change the type of cheese. Use immediately, or store in an airtight container in refrigerator, and bring to room temperature before serving.

So that is going to wrap this up with this special food lemon, butter eggplant casserole recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!