Eggplant (aubergine) And Cheese Casserole

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 large eggplant, peeled and diced into 1 1/2-inch cubes
• 1/2 cup diced onion (optional)
• 1 teaspoon salt, dissolved in
• 4 cups water
• 1 1/2 cups italian seasoned croutons (small ones work best)
• 1 cup shredded cheddar cheese, divided
• 1/2 cup evaporated milk
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/4 teaspoon paprika
• 1 tablespoon butter, melted

Recipe

• 1 preheat oven to 325°f
• 2 spray a 9-inch baking dish with nonstick cooking spray.
• 3 in a large saucepan over medium heat, boil the 4 cups salted water.
• 4 add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
• 5 in a mixing bowl, combine eggplant, croutons, and half of the cheese.
• 6 spoon into baking dish.
• 7 in another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
• 8 top with remaining cheese and drizzle with melted butter.
• 9 cover and bake at 325f for 20 minutes.
• 10 uncover and bake for additional 5-7 minutes to melt and brown cheese.