Lemon, Butter Eggplant Casserole

Recipe: Tasty Lemon, Butter Eggplant Casserole

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Lemon, Butter Eggplant Casserole.

You can cook Lemon, Butter Eggplant Casserole using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Lemon, Butter Eggplant Casserole

  1. You need 2 of large eggs.
  2. You need 1 of large Aubergine eggplant.
  3. You need 4 cups of crushed butter crackers I used Club Crackers, brand.
  4. It’s 1 stick of butter.
  5. Prepare 1 teaspoon of salt.
  6. Prepare 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. You need 1/3 cup of crushed butter crackers.
  10. Prepare 1/2 cup of sour cream.
  11. It’s 12 ounces of evaporated milk.

Lemon, Butter Eggplant Casserole instructions

  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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