Lemon, Butter Eggplant Casserole
Lemon, Butter Eggplant Casserole

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, lemon, butter eggplant casserole. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Lemon, Butter Eggplant Casserole is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Lemon, Butter Eggplant Casserole is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have lemon, butter eggplant casserole using 11 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Lemon, Butter Eggplant Casserole:
  1. Make ready 2 large eggs
  2. Take 1 large Aubergine eggplant
  3. Prepare 4 cups crushed butter crackers I used Club Crackers, brand
  4. Take 1 stick butter
  5. Prepare 1 teaspoon salt
  6. Make ready 1/4 teaspoon granulated garlic powder
  7. Get 1 large lemon
  8. Make ready 2/3 cup finely grated extra sharp cheddar cheese
  9. Prepare 1/3 cup crushed butter crackers
  10. Make ready 1/2 cup sour cream
  11. Prepare 12 ounces evaporated milk
Steps to make Lemon, Butter Eggplant Casserole:
  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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