Irene’s Eggplant Casserole

  • Yield: 8-12 servings


3large eggplants
2large vidalia onions, minced
1medium green bell pepper, diced
2cans hot Rotel, drained
1/2stick butter or margerine
3medium eggs, slightly beaten
1cup reduced fat cheddar cheese, grated
10-15whole whole wheat Ritz crackers, crumbled
1dash salt, to taste
1dash black pepper, to taste
1dash cayenne pepper, to taste


  1. 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.
  2. 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.


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