11 November 2014

Eggplant Casserole


This is a truly delicious way to serve eggplant, especially if it's not a favourite vegetable. And with eggplant being cheap at the moment and a no waste veggie, it makes a great value for money addition to the shopping list. I serve this as a side dish with barbecued chops or grilled chicken. Oh, any leftovers freeze well too.

Eggplant Casserole

Ingredients:
1 eggplant
1 tbsp butter
1 small onion, chopped
½ cup fresh breadcrumbs
¼ teaspoon salt
¾ cup tomato soup
1 egg
¼ cup grated mozzarella cheese

Method:
Peel eggplant and cut into cubes. Cook in boiling salted water until tender. Drain. Add all ingredients except cheese. Place in a greased casserole dish and bake in a moderate oven for 25 minutes. Sprinkle with grated cheese and bake another 5 minutes until cheese is melted and golden.




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