Eggplant And Cheese Casserole Recipe

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

• - CHATCHAWAN Fresh Thai Round Eggplant
• 200G All Things Butter Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• Pack Tray Of 30 Medium Free Range Eggs
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Schwartz Paprika
• - Forest Whole Foods Ltd Organic White Breadcrumbs

Instructions

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