Super Eggplant Casserole

Course : Eggplant
Serves: 8
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1 large eggplant
1 teaspoon lawrys seasoned salt
1/2 cup salt
1/2 teaspoon pepper
3 quarts water
1 teaspoon dried oregano
2 large eggs -- well beaten
1 piece bay leaf -- crumbled
2 tablespoons milk
2 medium tomatoes -- cut in 1/2 inch slices
1 1/2 cups cracker crumbs -- bacon flavor
1 cup sharp cheddar cheese -- shredd
1/2 cup margarine -- melted
1 pound ground chuck
1/2 cup parmesan -- grated
1 large onion -- chopped
2 large eggs -- well beaten
1 large green bell pepper -- core/seed
1/2 cup milk

Preparation / Directions:

Peel the eggplant. Cut into 1/2" thick slices. Dissolve the first measure of salt in the water. Add the eggplant slices. Let soak for 30 minutes. Preheat the oven to 375 degrees. Drain thoroughly. Pat dry. Combine the first measure of eggs with the first measure of milk. Mix well. Dip the eggplant slices in the mixture. Coat the slices with cracker crumbs. Fry the slices, a few at a time, in the margarine just until browned, turni once. Drain on paper towels. Saute the ground chuck with the chopped onion and green pepper until the me is lightly browned. Stir in the seasoned salt, pepper, oregano and bay leaf. Layer 1/3 of the eggplant slices, half the beef mixture, half the tomato slices and half the Cheddar into a greased (13"x9"x2") baking dish. Repeat the layers. Top with the remaining eggplant slices. Sprinkle the grated Parmesan over. Combine the second measure of eggs with the second measure of milk. Pour over the casserole. Bake for 35 minutes. Serve.

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