Do you like eggplant? I found a beautiful one yesterday and made a nice cassarole with Ritz crackers and Cheddar cheese? Would you eat that?
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Smart2 is back to what passes for normal
ANSWERS: 11
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I never liked eggplant but I'd like to try your cassarole.
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I would love to try it ...I love eggplant
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Yes...not huge on Ritz crackers --- but definitely worth a taste.
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I don't like eggplant but I will try a little of your cassarole.
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Love eggplant! Your recipe sounds delicious; please post it. Thanks
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I would try your casserole but I do not like Aubergine as a rule.
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I love eggplant. I bake eggplant parmagiana often. I would definetly try your casserole!
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I would, except for the Ritz crackers. I believe, if you read the list of ingredients, you will find either partially hydrogenated or hydrogenated oil..that is worse for your heart than butter..we never eat anything with these oils. Otherwise, I love eggplant and cheddar cheese..there are crackers without the deadly oils..triscuits, for example..the original plain ones, not the fancy dancy flavored ones..some of those have the bad stuff as well! :)
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replace the crackers with some beef mince,chopped onions,mushrooms and a dash of chilli flakes and you'll be onto a winner unless of course your a veggie then replace the mince with quorn ;p
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OK - for those who asked - here's how EASY it is!! Peel and cut into 1 inch cubes, 1 large eggplant. chop one small onion and saute the eggplant and onion in some butter (YES! REAL butter, not margarine!) meanwhile beat two eggs and 1/2 c. milk together and grate about 1 c. sharp Cheddar cheese and mix it with a sleeve of crushed Ritz crackers (or some other cracker that is not loaded with trans fats and other nasty stuff!) When the eggplant is softened, take off heat and mix with the egg/milk mixture and 1/2 of the cheese and cracker mix. Dump into a greased cassarole dish and top with the rest of the cheese/cracker mix. Bake 20 minutes at 400 degrees. Remove from oven when browned and let it rest for 5-10 minutes before serving. Bon appetite! (I understand this same recipe can be used for a squash cassarole)
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Thanks for the recipe. Looks great, and I want to try it. The only recipes I've had for eggplant have been a little too much work, and this really IS easy.
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