Krista had a funny post last week about neighbors sneaking paper bags full of garden veggies onto doorsteps.
I laughed because it rang true for me. I can’t even escape paper bags from my own family. I was leaving from a quick visit with my mother and she shoved a bag into my hands. “Take this,” she said.
“What is it?” I was a little anxious.
“Just take it.”
So…I ended up with a bunch of eggplant. :) Guess what my recipe is for today?
This is probably the easiest recipe for eggplant out there. Because these veggies were so young and tender, I didn’t even peel the eggplants…but if yours have tougher skin, feel free to.
I also substituted crushed cheese crackers for the bread crumbs. I can’t really explain why….but it was very tasty. :)
Easy Eggplant Casserole
1 medium eggplant, sliced and peeled
1/2 cup sliced onion
1 C grated cheese
1 t salt
dash of pepper
2 T melted butter
1 C bread crumbs
Preheat oven to 350 degrees. Boil sliced eggplant and onion in water until tender. Drain and add egg, cheese, salt, and pepper. Pour into a greased casserole dish. Combine bread crumbs and butter and sprinkle mixture on top of casserole. Bake at 350 for 30 minutes.
What do you do with your eggplant? :)