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eggplant casserole

(1 rating)
thymeandmarjoram avatar
Recipe by
Diane C.
@thymeandmarjoram
Anytown, TX

I love eggplant and this is one of my favorite ways to serve it.

(1 rating)
yield 4 -6
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For eggplant casserole

  • 1 lg
    eggplant, peeled and chopped
  • 1 md
    onion, peeled and chopped
  • 1/4 c
    panko bread crumbs
  • 1/4 c
    ritz crackers, crushed (about 6)
  • 1 Tbsp
    wheat germ
  • 1/2 tsp
    salt and pepper (each)
  • 1/4 c
    parmesan cheese
  • 1/4 tsp
    marjoram, dried
  • TOPPING
  • 2 Tbsp
    melted butter

How To Make eggplant casserole

  • 1
    Preheat oven to 350 degrees. Peel and chop the eggplant. Peel and chop the onion.
  • 2
    Fill a 4 qt. pan 2/3 full of water. Add the eggplant and onion and bring the pot to a boil. Boil the vegetables for 20 minutes. Then drain the vegetables.
  • 3
    In a small bowl, mix the remaining ingredients.
  • 4
    Grease an 8x8 baking dish. Pour the cooked vegetables into the baking dish. Add the breadcrumb mixture and stir to combine.
  • 5
    Drizzle the melted butter over the casserole.
  • 6
    Bake at 350 degrees for 30 minutes. Serve hot.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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