Gail norris' eggplant casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant, about 2 1/2 lbs |
| 1 | large | Onion, finely chopped |
| 3 | tablespoons | Butter |
| 1 | teaspoon | Dried Thyme Leaves, |
| Crumbled | ||
| 1 | Egg, lightly beaten | |
| Long Dash Worcestershire | ||
| Sauce | ||
| Good Dash Tabasco Sauce | ||
| ½ | cup | Cheddar Cheese, Mild, |
| Grated | ||
| 2 | cups | Saltine Crackers, broken |
| Salt, to taste | ||
| Freshly Ground Pepper to taste | ||
Directions
1. Peel the eggplant and cut it into 1-inch cubes. Cook the cubes, partially coverd, over moderate heat in unsalted water to cover, about 25 mins. Drain.
* Preheat the oven to 350 F.
2. Meanwhile, cook the onion gently in the butter with the thyme until softened and translucent but not brown, about 8 mins.
3. Combine eggplant, onion, egg, Worcestershire sauce, Tabasco sauce, cheese, cracker crumbs, salt and pepper. Transfer to a greased casserole and bake uncovered 50 to 60 mins, or until casserole is bubbling.
From section on the LAKE COUNTY FAIR of Eustis, FL. Fair dates: Early April, for 10 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking