recettes de cuisine: Perfect Lemon, Butter Eggplant Casserole

Lemon, Butter Eggplant Casserole.

recettes Lemon, Butter Eggplant Casserole recettes de cuisine - have Lemon, Butter Eggplant Casserole using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Lemon, Butter Eggplant Casserole

  1. It's 2 of large eggs.
  2. Prepare 1 of large Aubergine eggplant.
  3. Prepare 4 cups of crushed butter crackers I used Club Crackers, brand.
  4. You need 1 stick of butter.
  5. Prepare 1 teaspoon of salt.
  6. You need 1/4 teaspoon of granulated garlic powder.
  7. You need 1 of large lemon.
  8. Prepare 2/3 cup of finely grated extra sharp cheddar cheese.
  9. It's 1/3 cup of crushed butter crackers.
  10. You need 1/2 cup of sour cream.
  11. You need 12 ounces of evaporated milk.

Lemon, Butter Eggplant Casserole step by step

  1. Preheat oven 375 degrees fahrenheit.
  2. Peel and cube the eggplant put into an oven safe dish with the butter..
  3. Zest the lemon and add zest to eggplant with salt and garlic..
  4. Cover and simmer stirring often. Squeeze the lemon adding the juice without seeds to eggplant..
  5. Add crackers and stir well.
  6. Add sour cream then stir in..
  7. Add evaporated milk. Stir till its like a batter..
  8. Remove from the heat. Beat the two eggs and add..
  9. Stir in and add cheese on top..
  10. Add topping of crushed crackers and put into oven..
  11. Bake 30 minutes until done and browned..
  12. Let sit 7 minutes serve, I hope you enjoy!.

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