Lemon, Butter Eggplant Casserole
Lemon, Butter Eggplant Casserole

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, lemon, butter eggplant casserole. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mix eggs, milk and garlic. medium heat. Cut eggplant into slices and dip into. until golden. Cook eggplant cubes in salted water until. into lightly buttered casserole.

Lemon, Butter Eggplant Casserole is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Lemon, Butter Eggplant Casserole is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have lemon, butter eggplant casserole using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Lemon, Butter Eggplant Casserole:
  1. Make ready 2 large eggs
  2. Take 1 large Aubergine eggplant
  3. Prepare 4 cups crushed butter crackers I used Club Crackers, brand
  4. Get 1 stick butter
  5. Take 1 teaspoon salt
  6. Get 1/4 teaspoon granulated garlic powder
  7. Make ready 1 large lemon
  8. Get 2/3 cup finely grated extra sharp cheddar cheese
  9. Take 1/3 cup crushed butter crackers
  10. Prepare 1/2 cup sour cream
  11. Take 12 ounces evaporated milk

Lay the eggplant slices on a wire rack and sprinkle both sides generously with salt to remove excess water and promote less absorption of oil when cooking. Cover with water and simmer until tender. Let it stand for a few minutes before serving. A tablespoon of salt in the recipe seems like a lot but keep in mind that you have a whole lot of veggies that need seasoning.

Instructions to make Lemon, Butter Eggplant Casserole:
  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!

Add ground meat and brown well. Rub or brush the sliced eggplant with the oil mixture until lightly coated. Wipe the bowl clean with a paper towel and set aside. Arrange seasoned eggplant single-layer onto a flat-ridged or press-type grill on medium-high heat. Casserole is an easy-to-prep, crowd-pleasing comfort food.

So that’s going to wrap this up with this exceptional food lemon, butter eggplant casserole recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!