A delicious and cheesy eggplant casserole, perfect for a comforting meal.
Peel and dice the eggplants into cubes.
Cut the eggplant into even-sized pieces for uniform cooking.
Boil the eggplant cubes in salted water until tender, about 10 minutes.
Avoid overcooking the eggplant to maintain its texture.
Drain the cooked eggplant well and mash it in a mixing bowl.
Press out as much water as possible to prevent a soggy casserole.
Mix the mashed eggplant with eggs, milk, breadcrumbs, and half of the shredded cheese. Season with salt and pepper.
Mix thoroughly to ensure even distribution of ingredients.
Transfer the mixture to a greased casserole dish.
Spread the mixture evenly for consistent baking.
Combine the crushed crackers with melted butter and sprinkle over the top of the casserole. Add the remaining cheese on top.
Ensure the topping covers the casserole evenly for a golden crust.
Bake in a preheated oven at 350°F (175°C) for 30 minutes or until golden and bubbly.
Check the casserole halfway through to ensure even baking.
Let the casserole cool slightly before serving. Enjoy your cheesy eggplant casserole!
Allowing the casserole to rest helps it set and makes serving easier.
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