Savory Eggplant Dinner Casserole Recipe

About this recipe

A hearty and flavorful eggplant casserole, perfect for a satisfying dinner. This dish combines tender eggplant, a creamy mushroom base, and a crispy cracker topping for a delightful texture and taste.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 6 pcs White Eggs
• 290ml Lea And Perrins Worcestershire Sauce
• 2 x 295 g Britannia Nutrichoice Sugar Free Healthy & Digestive Crackers Cracker - Pack Of 2
• 100 g Salt
• 250 ml Brothsmen Creamy Mushroom Soup - Ready To Eat

Instructions

1. 1. Peel and dice 1 medium eggplant. Boil it in salted water for about 10 minutes or until tender, then drain and set aside.
2. 2. In a large mixing bowl, combine the cooked eggplant, 1 finely chopped onion, 1 can of cream of mushroom soup, 3 tablespoons of olive oil, 3 tablespoons of chopped parsley, and 1 teaspoon of Worcestershire sauce. Mix well.
3. 3. Gradually add 1 cup of crushed crackers to the mixture, stirring until it reaches a stuffing-like consistency.
4. 4. Grease a casserole dish with olive oil and pour the mixture into it, spreading it evenly.
5. 5. Top the casserole with an additional 1/2 cup of crushed crackers mixed with 2 tablespoons of olive oil for a crispy topping.
6. 6. Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes, or until the top is golden brown and the casserole is heated through.
7. 7. Remove from the oven and let it cool for a few minutes before serving.