Try It. You'll Like It.

The other day if you recall, loyal reader Marilyn Just Asked Rosie to try her hand at spaghetti squash. I was delighted to do so and thank you, Marilyn for the suggestion. I served the spaghetti squash with lamb meatballs I had leftover in the freezer and a nice tomato sauce on the side, with a mushroom and eggplant persillade on top, and garlic and parsley toasts. Even Mr. Hawthorne liked this meal. I only used half of the eggplant for the squash dish. The rest of the eggplant went into my Eggplant Casserole. Well, actually an adaptation of Mama Hawthorne's eggplant casserole.
Thank you, Mama Hawthorne.

After peeling and dicing my eggplant, I put the pieces in a colander and sprinkled with salt. 

 Let drain for at least twenty minutes.

 

Spread out on paper towels to drain more and blot dry.

My ingredients for my Eggplant Casserole:

drained, diced eggplant (about a cup)
 1 onion
 2 eggs
about 6 ounces cheddar cheese, grated
1/2 package Ritz crackers
some butter

I sauted the eggplant and diced onions in butter for about 5 minutes.

Added salt and pepper.

Added 2 beaten eggs to the eggplant and onion mixture.

Add in the shredded cheese. Save a little bit for topping.

Pour mixture into a buttered casserole dish.

Top the casserole with reserved cheese and crumble Ritz crackers over top.

Dot with butter and bake in a preheated 350 degree oven for 45 minutes.

And here's my wickedly good eggplant casserole.
What?
 You don't like eggplant?
Not to worry.
You'll like this.
And you'll never know it's eggplant.

Mouthwatering cheesy, Ritzy, buttery goodness.

Trust me on this one.
Have I ever led you astray?
 Well, besides the sweetbreads.
 (Although I liked that dish and others did too 
until they found out what I was serving them.
 Picky, picky, picky)