Lemon, Butter Eggplant Casserole
Lemon, Butter Eggplant Casserole

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, lemon, butter eggplant casserole. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Lemon, Butter Eggplant Casserole is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Lemon, Butter Eggplant Casserole is something which I’ve loved my whole life. They’re nice and they look fantastic.

Eggplant Casserole, Eggplant Casserole, Creamy Creole Eggplant Casserole. Heat the butter and olive oil over medium heat and once the butter has melted add the onion and cook them until the start to soften. Eggplant, Figs, Fish, Florida, Fudge, Garlic, Ginger, Gooseberry, Granola, Grapefruit, Grapes, Green Gram, Green Peas, Green Pepper, Green Tea, Groundnut, Guava, Hawaiian, Herbs, Honey, Icecream, Ivy Gourd, Jaggery, Jam, Jelly, Kabobs, Kidney bean, Kiwi, Lady Finger, Lamb, Leeks, Lemon, Lentil. Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.

To get started with this 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 cook that.

The ingredients needed to make Lemon, Butter Eggplant Casserole:
  1. Prepare 2 large eggs
  2. Make ready 1 large Aubergine eggplant
  3. Prepare 4 cups crushed butter crackers I used Club Crackers, brand
  4. Prepare 1 stick butter
  5. Make ready 1 teaspoon salt
  6. Make ready 1/4 teaspoon granulated garlic powder
  7. Get 1 large lemon
  8. Get 2/3 cup finely grated extra sharp cheddar cheese
  9. Make ready 1/3 cup crushed butter crackers
  10. Prepare 1/2 cup sour cream
  11. Take 12 ounces evaporated milk

The Eggplant Casserole recipe out of our category fruit-vegetable! Season with salt, pepper, nutmeg and lemon juice. Grease a casserole dish with butter and line the bottom with half the eggplant. Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until bubbly.

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!

Grease a casserole dish with butter and line the bottom with half the eggplant. Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until bubbly. Serve with pasta and a salad for a meatless Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly. Spoon a little of the sauce over the eggplant. Place alternating layers of eggplant and sauce in a buttered two-quart casserole.

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