Baked Eggplant Casserole

Serves 8

1 eggplant, peeled & cut in bite-size pieces
1 cup chopped sweet onion
1/2 cup water
2 tablespoons butter
1/2 cup milk
2 eggs, beaten
1/4  teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground thyme leaves
1/4 teaspoon ground oregano
Pinch of sugar
2 cups crushed Saltine crackers
8 ounces shredded sharp Cheddar cheese

In a saucepan, place the eggplant pieces, chopped onion and water. Steam with the lid on until the eggplant is tender. Pour off extra juice. Mash the eggplant and add the butter. Stir. Combine the eggs and milk. Stir into the eggplant mixture. Add sugar, salt, pepper, thyme and oregano. Add the crushed crackers. Mix all together. Pour into lightly greased 2-quart casserole dish and bake at 350 degrees for 15 minutes. Take out and top with the shredded cheese. Bake an additional 1 minutes. Serve hot or warm.

One of my favorite ways to alter this recipe is to replace the cup of chopped onion with a cup of salsa. It changes the whole taste of the casserole. The little "kick" is interesting. Even if you don't particularly like eggplant, you will like this recipe. You might not even recognize the eggplant flavors.  
 
This recipe is shared March 4-8, 2013
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com