Eggplant Casserole Recipe

Submitted by Renee Garlen
Case Manager
SFH of Huntsville, AL

Eggplant can sometimes be an overlooked vegetable or scary to try, but it will definitely get the recognition it deserves on your dinner table with this recipe. Enjoy!

Yields: 4 servings


1 large eggplant
1¾ cups of crushed Ritz crackers2 cups grated cheddar cheese
4 tablespoons (1/2 stick) butter, melted
2 eggs
⅔ cup milk
1 teaspoon of Seasoning
Seasoning: 1/2  cup salt, ¼ cup black pepper, ½ tsp Adobe powder, and ¼ cup garlic powder. Mix well.


Preheat oven to 350 degrees.

Peel, slice, & boil eggplant for 10-15 minutes until tender. Drain.

Divide cracker crumbs, cheese, and butter in half.

Mash eggplant,
ADD: eggs, milk, House Seasoning, half the crumbs, cheese, and butter.

Spray baking dish.
Pour mixture into baking dish.

Top with remaining half of the crumbs, cheese, and butter.

Bake for 20-30 minutes.