Irene’s Eggplant Casserole

  • Yield 8-12 servings


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