Lemon, Butter Eggplant Casserole
Lemon, Butter Eggplant Casserole

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lemon, butter eggplant casserole. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Lemon, Butter Eggplant Casserole is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Lemon, Butter Eggplant Casserole is something that I’ve loved my whole life.

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.

To get started with this recipe, we must 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 large eggs
  2. Get large Aubergine eggplant
  3. Take crushed butter crackers I used Club Crackers, brand
  4. Take butter
  5. Make ready salt
  6. Make ready granulated garlic powder
  7. Take large lemon
  8. Get finely grated extra sharp cheddar cheese
  9. Get crushed butter crackers
  10. Prepare sour cream
  11. Make ready evaporated milk

Southern Eggplant Casserole is a delicious way to enjoy fresh garden vegetables. With a cheesy filling and rich, buttery crumb topping, this easy recipe is a satisfying vegetarian dinner or a simple side dish to round out any meal. Eggplant is at its peak from July through October, so this is a perfect time to take advantage of the beautiful purple veggie. Rub or brush the sliced eggplant with the oil mixture until lightly coated.

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!

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. Put eggplant, eggs, onion, garlic, salt, pepper, cream, lemon juice, butter and half of crumbs into blender. I made quite a few changes and with everything I changed it turned into more a dressing than an eggplant casserole. So I wasn't sure that I should even review it.

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