Hello, I am Kate. Today, I will show you a way to make lemon, butter eggplant casserole recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lemon, Butter Eggplant Casserole Recipe
Lemon, Butter Eggplant Casserole is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Lemon, Butter Eggplant Casserole is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have lemon, butter eggplant casserole using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Lemon, Butter Eggplant Casserole:
- Make ready 2 large eggs
- Get 1 large Aubergine eggplant
- Prepare 4 cups crushed butter crackers I used Club Crackers, brand
- Make ready 1 stick butter
- Make ready 1 teaspoon salt
- Take 1/4 teaspoon granulated garlic powder
- Take 1 large lemon
- Prepare 2/3 cup finely grated extra sharp cheddar cheese
- Get 1/3 cup crushed butter crackers
- Prepare 1/2 cup sour cream
- Make ready 12 ounces evaporated milk
Instructions to make Lemon, Butter Eggplant Casserole:
- Preheat oven 375 degrees fahrenheit
- Peel and cube the eggplant put into an oven safe dish with the butter.
- Zest the lemon and add zest to eggplant with salt and garlic.
- Cover and simmer stirring often. Squeeze the lemon adding the juice without seeds to eggplant.
- Add crackers and stir well
- Add sour cream then stir in.
- Add evaporated milk. Stir till its like a batter.
- Remove from the heat. Beat the two eggs and add.
- Stir in and add cheese on top.
- Add topping of crushed crackers and put into oven.
- Bake 30 minutes until done and browned.
- Let sit 7 minutes serve, I hope you enjoy!
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