Variety to Producing Yummy Lemon, Butter Eggplant Casserole

Hoping to eat Lemon, Butter Eggplant Casserole a top restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with helpful ways on producing a Lemon, Butter Eggplant Casserole like a famous chef made.

We hope you got insight from reading it, now let's go back to lemon, butter eggplant casserole recipe. To cook lemon, butter eggplant casserole you only need 11 ingredients and 12 steps. Here is how you do it.

To make an unforgettable Lemon, Butter Eggplant Casserole, here are the ingridients required:

1. Use 2 of large eggs.
2. Take 1 of large Aubergine eggplant.
3. Use 4 cups of crushed butter crackers I used Club Crackers, brand.
4. Use 1 stick of butter.
5. Prepare 1 teaspoon of salt.
6. You need 1/4 teaspoon of granulated garlic powder.
7. Take 1 of large lemon.
8. Prepare 2/3 cup of finely grated extra sharp cheddar cheese.
9. Provide 1/3 cup of crushed butter crackers.
10. Take 1/2 cup of sour cream.
11. You need 12 ounces of evaporated milk.

After readying the ingridients, next you are ready to make your appetizing Lemon, Butter Eggplant Casserole by following the procedures below:

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!.

Recipe : Lemon, Butter Eggplant Casserole

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