Peggys Eggplant Casserole Recipes

PEGGY'S EGGPLANT CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Lightly butter 13"x9" baking pan.
• Peel and cube eggplant. Boil in just enough water to cover until very tender; drain well and set aside.
• Using a food processor, process ham until coarsley chopped; set aside.
• In a large skillet or Dutch oven over medium heat, fry together onion, bell pepper and garlic until tender.
• Add basil, salt, black pepper, cayenne, paprika and reserved ham, stirring well. Cook about 5 minutes.
• Turn off fire.
• Add eggplant, mashing well and breaking up chunks.
• Add to the eggplant mixture 1/2 cup breadcrumbs and 1/4 cup Parmesan cheese; combine.
• Turn mixture into prepared baking pan, smoothing top.
• Sprinkle top with the additional breadcrumbs and Parmesan cheese.
• Dot with butter.
• Bake 350 degrees about 20 - 30 minutes or until crumbs and cheese on top become slightly browned.

OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
• Cook peeled, diced eggplant in boiling water until fork tender; drain well.
• In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
• Pour into prepared baking dish.
• Bake in preheated oven for 30 minutes or until golden brown.

BEST EVER EGGPLANT CASSEROLE

Steps:

• Soak peeled & cubed eggplant in salt water overnight.
• Steam eggplant for 30 minutes.
• Soak bread crumbs in milk and mix with eggplant.
• Add eggs & seasonings.
• Mix well by hand.
• Put in a casserole dish and top with grated cheese.
• Bake at 350°F for 1 hour. Enjoy!