Eggplant And Creamy Cracker Bake Recipe

About this recipe

This comforting casserole combines tender eggplant, a creamy egg mixture, and a crispy cracker topping. Perfect for a satisfying dinner, this dish is tailored for eggetarian preferences.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500G Two Chicks Free Range Liquid Egg White
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 200G All Things Butter Unsalted Butter
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Peel and dice 500 g of eggplant. Cook the eggplant in salted water in a 2-quart saucepan until tender, about 8-10 minutes.
2. 2. Finely chop 1 onion and add it to the saucepan with the eggplant. Cook for an additional 3 minutes, then drain the mixture thoroughly.
3. 3. Grease a 1 1/2-quart casserole dish and transfer the drained eggplant and onion mixture into it.
4. 4. In a bowl, beat 1 egg yolk and mix it with 1/4 cup milk and 1/2 cup double cream. Fold this mixture into the eggplant and onion in the casserole dish.
5. 5. In a separate bowl, beat 1 egg white until stiff peaks form. Melt 2 1/2 tablespoons of butter and combine it with 1 cup of panko breadcrumbs. Gently fold the breadcrumb mixture into the beaten egg white.
6. 6. Spread the panko and egg white mixture evenly over the eggplant mixture in the casserole dish.
7. 7. Bake the casserole in a preheated oven at 350°F (175°C) for 40 minutes, or until the top is golden and the casserole is set. Serve warm.