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Topic: Eggplant Caserole
Replies: 8   Last Post: May 2, 2018 10:04 PM by: hoosicktiger®
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Replies: 8  

Eggplant Caserole

[7]
Posted: May 2, 2018 4:35 PM
 

I love a good eggplant casserole and if I want one it's up to me to get in the kitchen. Just finished the job and it's taken me over three hours from start to finish. The recipe I use requires me to use about 20 utensils counting table spoons, forks and other utensils. My recipe makes one large casserole but in my case I make two smaller ones. Put them in the freezer and when my appetite craves some good eating, I stick one in the oven and about 35 - 40 minutes later it's ready to be consumed. Sprinkle the top with cracker crumbs and top that with gobs of grated Extra Sharp Cheddar (before it goes in the oven) and I'm in hog heaven.

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Re: Eggplant Caserole


Posted: May 2, 2018 4:49 PM
 

Uncle Joe, I'm trying to find a way to eat eggplant other than frying it in strips. Do you mind sharing your recipe ?

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Re: Eggplant Caserole

[5]
Posted: May 2, 2018 7:00 PM
 

There are numerous recipes but this is the one I use.

1 lg. eggplant, 1 egg, beaten, 1 med. onion, chopped fine, 1/2 cup mayo or salad dressing, 1 cup Ritz, or similar crackers, crushed, 1/2 can Mushroom soup, 1/2 cup whole milk, 1/3 stick margarine, 1 cup sharp Cheddar cheese, grated.

Peel eggplant & cut into 1"sections. Boil in salted water until tender. Mix soup, egg, mayo or salad dressing, onion and cracker crumbs. Cream margarine and cheese together. (I usually place the margarine in the microwave just long enough to melt most of it and it will mix much better with the cheese), Drain eggplant, add milk and mix with all other ingredients. Place in buttered 1 1/2 quart baking dish. Crush and add cracker crumbs to top. Grate enough cheese to add to the top. Bake at 350 F. for 30 minutes.

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Re: Eggplant Caserole

[1]
Posted: May 2, 2018 10:04 PM
 

not eggplant,but summer squash.3 to 4 decent sized squash.4 to 5 strips crispy bacon crumbled,1 to 2 cups grated sharp cheddar.12+ regular saltines.1 to 2 cups milk.par boil the squash,drain.add milk,bacon,saltines,and most of the cheddar(save rest for the top)bake at 350 until lightly browned and bubbily.i don't have set amounts,because I usually just eyeball the ingredients.got this recipe from a girl I knew in Columbia when I was at ft. Jackson.

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Re: Eggplant Caserole

[2]
Posted: May 2, 2018 4:57 PM
 



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Posted: May 2, 2018 5:10 PM
 



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Posted: May 2, 2018 5:15 PM
 



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Re: I'm embarrassed for you right now.***


Posted: May 2, 2018 5:27 PM
 

O.K., you tell us how you cook yours Sous Chef.

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Re: I'm embarrassed for you right now.***


Posted: May 2, 2018 9:52 PM
 

usually do eggplant parmesian,but i'm going to give joe's recipe a try.

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