You are here: Home » Recipes » Irene’s Eggplant Casserole Irene’s Eggplant Casserole Recipe by wskelley Yield 8-12 servings PrintEmail Ingredients 3 large eggplants2 large vidalia onions, minced1 medium green bell pepper, diced2 cans hot Rotel, drained1/2 stick butter or margerine3 medium eggs, slightly beaten1 cup reduced fat cheddar cheese, grated10-15 whole whole wheat Ritz crackers, crumbled1 dash salt, to taste1 dash black pepper, to taste1 dash cayenne pepper, to taste Instructions Peel the eggplants and dice. Boil for 15-20 minutes (until soft), drain and mash out excess water. Mix all ingredients except eggs. After everything is mixed well, temper the eggs into the mixture. Pour into a 9×12 casserole dish (spray with Pam) and bake at 350 for 45 minutes, until bubbly. I sometimes add a few more cracker crumbs to the top of the dish before baking for extra crunch.