Lemon, Butter Eggplant Casserole
Lemon, Butter Eggplant Casserole

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, lemon, butter eggplant casserole. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Baba GhanoushKitchenAid. garlic, cumin, salt, eggplants, tahini, fresh lemon juice. Maggie Beer's Eggplant CasseroleMind Body Green. Heat the butter and olive oil over medium heat and once the butter has melted add the onion and cook them until the start to soften.

Lemon, Butter Eggplant Casserole is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Lemon, Butter Eggplant Casserole is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook lemon, butter eggplant casserole using 11 ingredients and 12 steps. Here is how you cook it.

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

Spoon a little of the sauce over the eggplant. Hearty eggplant casserole can serve as a meatless entree. The combination of eggplant, tomato sauce, and cheese is wonderful! If you like eggplant, I think you will love this cheesy eggplant casserole.

Steps 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!

The combination of deeply flavorful, roasted eggplant slices, tangy tomato sauce, and. This healthy vegetarian Eggplant Casserole is loaded with ricotta and parmesan cheese, yet still easy on the waistline! Serve it as a meatless main course! This healthy eggplant casserole screams summer but… it doesn't matter if it's not actually summer in your part of the world {pointing the finger. Boil eggplant in lightly-salted water until tender and almost mushy.

So that’s going to wrap this up for this exceptional food lemon, butter eggplant casserole recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!