This is a pretty traditional eggplant casserole, and there is nothing wrong with traditions. Eggplants are very meaty; you could really make them your meat in your dish. This would be great for my non-meat eaters.
Eggplant Casserole
2 small eggplants
1 egg
2 tablespoons melted butter
1/2 chopped yellow onion
1/2 sleeve crumbled Ritz crackers
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon salt
2 tomatoes, sliced
1 to 1 1/2 cups shredded Swiss cheese
Cut the stem off of the eggplants, and slice in half. In small casserole dish lay skin side down; adding 1/2 cup of water to your dish. Cook in oven, covered for about 30 minutes to steam them.
In mixing bowl, combine onion, egg, crackers, butter, and seasonings.
After your eggplants have cooled, hull them out; mashing the eggplant. Add your cracker mixture, and mix together well.
Spray your casserole dish with Pam cooking spray; adding your mixture to it.
Top the mixture with sliced tomatoes.
Sprinkling Swiss cheese on top.
Bake at 375 degrees for 25 minutes. This is a meal itself, but you can also serve it as a side.
That is so pretty, you could garnish it with fresh oregano on top.
Be Sweet and Stay Sweet!
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