Lemon, Butter Eggplant Casserole
Lemon, Butter Eggplant Casserole

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, lemon, butter eggplant casserole. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Lemon, Butter Eggplant Casserole is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Lemon, Butter Eggplant Casserole is something which I have loved my entire life. They are fine and they look wonderful.

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 begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Take 2 large eggs
  2. Prepare 1 large Aubergine eggplant
  3. Make ready 4 cups crushed butter crackers I used Club Crackers, brand
  4. Get 1 stick butter
  5. Prepare 1 teaspoon salt
  6. Prepare 1/4 teaspoon granulated garlic powder
  7. Get 1 large lemon
  8. Prepare 2/3 cup finely grated extra sharp cheddar cheese
  9. Get 1/3 cup crushed butter crackers
  10. Take 1/2 cup sour cream
  11. Get 12 ounces evaporated milk

Peel and cut eggplant into cubes and place in a medium saucepan with enough water to cover eggplant. The Best Eggplant Casserole Vegetarian Recipes on Yummly Italian Eggplant Casserole Everyday Diabetic Recipes. garlic powder, italian seasoning. The Best Baked Eggplant Casserole Recipes on Yummly

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!

Make two layers of eggplant and lamb mixture in a medium casserole dish. Pour the sauce over the top and sprinkle with the remaining cheese. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Tips for Making Eggplant Casserole Slice the eggplant thin. You may need to two pans if you don't have a large one.

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