Eggplant And Cheese Casserole Recipe

Name: Eggplant and Cheese Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 500 g Brinjal - Bharta (Bhartachi Vangi); 100 g Mother Dairy Salted Butter; 100 g Sambar Onion Peeled; 100 g Celery; 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese; 30 Pieces Dr.Hen Table White Egg 30 Pcs; 500 ml Amul Slim 'N' Trim Double Toned Milk; 2 x 295 g Britannia Nutrichoice Sugar Free Healthy & Digestive Crackers Cracker - Pack Of 2; 1 pc (52 g) On1Y Paprika Powder

Fusion cuisine · 490 calories

About this recipe

A hearty and flavorful dinner casserole featuring tender eggplant, creamy cheese, and a crunchy cracker topping. Perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

500 g Brinjal - Bharta (Bhartachi Vangi)
100 g Mother Dairy Salted Butter
100 g Sambar Onion Peeled
100 g Celery
1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
30 Pieces Dr.Hen Table White Egg 30 Pcs
500 ml Amul Slim 'N' Trim Double Toned Milk
2 x 295 g Britannia Nutrichoice Sugar Free Healthy & Digestive Crackers Cracker - Pack Of 2
1 pc (52 g) On1Y Paprika Powder

Instructions

1. Peel and cube 500 g of eggplant. Cook in boiling salted water until tender, about 10 minutes. Drain and mash the eggplant.
2. Preheat the oven to 350°F (175°C). Grease a casserole dish with 1 tsp butter.
3. Spread half of the 1 cup cracker crumbs evenly on the bottom of the greased casserole dish.
4. Layer the mashed eggplant, 1/4 cup diced onion, 1/4 cup diced celery, and 1 cup shredded mozzarella cheese over the cracker crumbs.
5. Sprinkle the remaining cracker crumbs evenly over the top of the casserole.
6. In a bowl, whisk together 1 egg and 2 cups milk until well combined. Pour this mixture evenly over the casserole contents.
7. Sprinkle 1/2 tsp paprika over the top for added flavor and color.
8. Bake the casserole in the preheated oven for 30 minutes or until golden brown on top. Serve warm.