Egg Plant Casserole

Made  times
kshawk 0

"This is my favorite recipe that my mom Norma makes which was passed down from her mom. This casserole goes great with almost any meat entree."
Added to shopping list. Go to shopping list.


2 h 15 m 10 servings
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees.
  2. Peel the eggplant and cut into 1 inch squares. Combine with the onion and green pepper.
  3. Cook the eggplant, onion and green pepper in boiling water and cook until eggplant is clear then drain well.
  4. Place the eggplant, onion and green pepper back into the pan and add crackers, salt and pepper to taste, egg, milk, salami and diced cheese.
  5. Add more crackers if too sloppy.
  6. Mix well and put the mixture in a greased 9 X 13 casserole dish.
  7. Spread the shredded cheese over the top of mixture.
  8. Cover with foil and bake for 1 hour.
  9. Uncover dish and bake an additional 30 minutes or until golden brown.
You might also like