Ingredients for Miss Ellie's Eggplant Aubergine Casserole
- 1 large eggplant (about 1.5 lbs), cut into 1-inch cubes
- Onion
- Sharp Cheddar Cheese
- Eggs
- Cream Of Mushroom Soup
- Worcestershire Sauce
- 2 tablespoons butter
- Cracker Crumbs
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How to Make Miss Ellie's Eggplant Aubergine Casserole
- Preheat oven to 350°F (175°C).
- Cut 1 large (about 1.5 lbs) eggplant into 1-inch cubes. Boil or steam until very tender, about 15-20 minutes.
- Drain the eggplant thoroughly in a colander, pressing out excess moisture. Mash well with a potato masher or fork.
- In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gently fold in the mashed eggplant until well combined.
- In a greased 9x13 inch casserole dish, layer half of the eggplant mixture. Top with 1 1/2 cups crushed saltine crackers.
- Layer the remaining eggplant mixture over the crackers.
- Top with the remaining 1 1/2 cups crushed saltine crackers.
- Dot the top with 2 tablespoons of butter.
- Bake for 60-70 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
26g
Fat
142g
Carbs
21g
