Recipe of Tasty Lemon, Butter Eggplant Casserole

Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Lemon, Butter Eggplant Casserole. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Lemon, Butter Eggplant Casserole Recipe. Baba GhanoushKitchenAid. garlic, cumin, salt, eggplants, tahini, fresh lemon juice. Heat the butter and olive oil over medium heat and once the butter has melted add the onion and cook them until the start to soften.

You can cook Lemon, Butter Eggplant Casserole using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Lemon, Butter Eggplant Casserole

1. You need 2 of large eggs.
2. Take 1 of large Aubergine eggplant.
3. Make ready 4 cups of crushed butter crackers I used Club Crackers, brand.
4. Prepare 1 stick of butter.
5. You need 1 teaspoon of salt.
6. Prepare 1/4 teaspoon of granulated garlic powder.
7. Take 1 of large lemon.
8. You need 2/3 cup of finely grated extra sharp cheddar cheese.
9. It’s 1/3 cup of crushed butter crackers.
10. It’s 1/2 cup of sour cream.
11. Take 12 ounces of evaporated milk.

Serve with pasta and a salad for a meatless Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly.Spoon a little of the sauce over the eggplant.In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.Add Stove Top, mixing everything together thoroughly.

Lemon, Butter Eggplant Casserole instructions

1. Preheat oven 375 degrees fahrenheit.
2. Peel and cube the eggplant put into an oven safe dish with the butter..
3. Zest the lemon and add zest to eggplant with salt and garlic..
4. Cover and simmer stirring often. Squeeze the lemon adding the juice without seeds to eggplant..
5. Add crackers and stir well.
6. Add sour cream then stir in..
7. Add evaporated milk. Stir till its like a batter..
8. Remove from the heat. Beat the two eggs and add..
9. Stir in and add cheese on top..
10. Add topping of crushed crackers and put into oven..
11. Bake 30 minutes until done and browned..
12. Let sit 7 minutes serve, I hope you enjoy!.

Here, I make this traditional greek casserole but use my own dehydrated eggplant instead of fresh.Use Chef John's simple techniques to make an eggplant casserole that has all the flavor and texture of the traditional version with fewer calories and a lot less oil.Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until bubbly.

This tasty zucchini and eggplant casserole is a great way to enjoy fresh vegetables.The buttered breadcrumbs and cheese add crunch and flavor.This vegetable casserole is perfect to make in summer when zucchini and eggplant are fresh from the garden.Serve as a filling vegetarian main.Hearty eggplant casserole can serve as a meatless entree.