Egg Plant Chedder Cheese
From betty_boop 13 years agoIngredients
- 1 medium eggplant, peeled and cubed shopping list
- 1 1/4 cups cracker crumbs (about 20 butter crackers) shopping list
- 1 cup shredded cheddar cheese shopping list
- 2 eggs, slightly beaten shopping list
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes shopping list
- 1 clove garlic, finely minced shopping list
- 3 tablespoons thinly sliced green onion, with green shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon pepper shopping list
- 2 tablespoons vegetable oil shopping list
How to make it
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375 degrees F for 30 minutes or until heated through.
People Who Like This Dish 4
- terrao1 DENVER, CO
- mandymoore Wiggins, Ms
- BobbieLH DEEP SOUTH, ALABAMA
- betty_boop Pine Prairie, LA
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