Gail norris' eggplant casserole

4 servings

Ingredients

Quantity Ingredient
1 large Eggplant, about 2 1/2 lbs
1 large Onion, finely chopped
3 tablespoons Butter
1 teaspoon Dried Thyme Leaves,
Crumbled
1 Egg, lightly beaten
Long Dash Worcestershire
Sauce
Good Dash Tabasco Sauce
½ cup Cheddar Cheese, Mild,
Grated
2 cups Saltine Crackers, broken
Salt, to taste
Freshly Ground Pepper to taste

Directions

1. Peel the eggplant and cut it into 1-inch cubes. Cook the cubes, partially coverd, over moderate heat in unsalted water to cover, about 25 mins. Drain.

* Preheat the oven to 350 F.

2. Meanwhile, cook the onion gently in the butter with the thyme until softened and translucent but not brown, about 8 mins.

3. Combine eggplant, onion, egg, Worcestershire sauce, Tabasco sauce, cheese, cracker crumbs, salt and pepper. Transfer to a greased casserole and bake uncovered 50 to 60 mins, or until casserole is bubbling.

From section on the LAKE COUNTY FAIR of Eustis, FL. Fair dates: Early April, for 10 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking

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