Outlaw Eggplant Casserole

Home - Recipes - Butcher Charts -The Wood - Que Tips - BBQ Lingo
 Smokers - Pitmasters - BBQ Nation - Leftovers - About Us

Ingredients:
 2 Large eggplants peeled and cut to 1” cubes
1 Large coarsely diced onion
1/2 teaspoon salt
1/2 teaspoon black pepper
4 Tablespoons butter
4 Tablespoons All Purpose flour
1 1/4 cups milk
1 16 oz. block sharp cheddar cheese shredded (1/2 in mix and 1/2 for topping)
2 Eggs lightly beaten

 Preparation:

Cook the eggplant and onion in boiling water until tender.

Drain the eggplant and onion mix in a colander.

Melt butter.

In a medium bowl lightly whisk the eggs.

Add in the melted butter, milk, flour, salt and pepper.

Whisk until well blended.

Add 1/2 of the shredded cheese and mix well.

Add the eggplant/onion and mix well.

Spread the mixture out evenly in a buttered 9 x 13 casserole dish.


Cooking:
Preheat the oven to 350°

Bake the casserole for 40 minutes at 350°.

Remove from the oven and top evenly with the remaining shredded cheese.

Place back in the oven and bake until the cheese is melted.

(For a crispier topping, place the casserole under the broiler to toast the cheese.)

 

Can be served alone or as a side dish to a meat entre.