Rosie's garden is producing beautiful purple eggplants now
and every summer I turn to
Mama Hawthorne's recipe for eggplant casserole.
Mama Hawthorne had a huge deep freeze in the basement,
probably 3 x 5 feet and 4 feet deep,
and it was always filled with these eggplant casseroles,
along with squash casseroles,
snap beans, black eyed peas, beets, and butter beans
from Daddy Hawthorne's garden.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-V16q3Ii1WdQSM1K7T8uEvuekrqacs6BaQ3ZzE7lH8PVSJAxKjpNw969a5SMwxZ2VLFxfK7tYbTrZT-jFGmh6TghhW5vezOrJzVua5tCJIn8O4BU4kUl6CcnZ5Lt2uz3R_T7YvnkllfU/s400/DSCN0516.JPG)
Here's some eggplanty goodness.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4POO3Hw5gCFB2DNL1n8nlNNTOpRdrLiUwrdpth_3KpSnO41ZkIgyAK7t4aTgi1zQkK_ZhM3IuVNdEJeAYTh48kTXDsQ13rUoBWq3V0zN5-mpfou-wpw18wNT1bmYRCfgtjH6wu4ESUt3/s400/DSCN0476.JPG)
I'm adapting Mama Hawthorne's recipe
to adjust for what I have.
Rosie's Ingredients for Eggplant Casserole:
1 large eggplant
1 medium Japanese eggplant (ichiban), not shown
1 medium onion, chopped
3 eggs
(Yes, I can count. I added the third egg
when I added the extra ichiban.)
8 ounces cheddar cheese, grated
1/2 package Ritz crackers
pats of butter (not shown)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_MSrgWRcGQHSwhNh8XWe6lw801NJwzXk5Ji4rom1bdpFva4DEkGnkuegjM85d_dqfIajhDENFBsd2KRAhAOn7uHRFDKJBBZ15PwZ29rZYEN-SGwKnTtVi2YZ5QiPxMdOVI0X4_X0HWt_/s400/DSCN0479.JPG)
First, peel and dice the eggplant into small cubes.
Place in a colander and toss with Kosher salt.
The purpose of the salt is to
draw moisture out of the eggplant.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFZ5KXqKeDLV2ExqtYd4zRpsu1pv9vwTOle_65ZMIIpI-yF3WJLFPFVPcA1-_RUMaIRchfrCaGtw_0elNggRmxauOdNxVZsrkAZ2dHVVIWBegackzGN8D3W21-u6b8Uc3lYcp1v9UpkJp/s400/DSCN0484.JPG)
Set the colander in a dish
and let the eggplant drain for about 20-30 minutes,
tossing occasionally.
I've chopped the onion,
grated the cheese,
have my eggs (3) lined up,
and my crackers (1/2 package Ritz) in a row.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MT04GqqqJeuGfeaOcBd6IjzRFMO4hiApwtBMg6neKE2LcyvZ8xkTXz3MSmz5BEBtyGG8z-Gm12spz9vbIQ7wMN96MPyO3tbWfTxFJSZSVQh0dpbzqHNIawpnonOwvKAa3GA2dO5sfGPk/s400/DSCN0486.JPG)
Here's how much liquid has been released
in about 25 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnG9_yffVS3XeMOMr95AOICF14xpwZQGwmmRRxH92nIjQqKdYAvLFaMwjcQ6PZaHnrj6lyyDRMreGx1g_pLs098Pc49YAfa8olYOWu17yxL1H3n65gGIX3CeXlk0K_TN91PdQLGIIsLI3h/s400/DSCN0488.JPG)
Dry the eggplant a bit on paper towels.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGsQO6dzyebb2x1Mo7Vu8OUPBK-qdKHA4NhpG3QPTlJrBCIO6ns3MQlFbc8XOYqrqHJf6_XoQsj8Q4fxhlc6TzpETzp6rlBMDiMjF5HBQpDYtFoAEEbJGyp1cl3fWHxAFyig-vh0Voobp/s400/DSCN0490.JPG)
Saute the eggplant and onion over medium high heat
in 1 tablespoon each ELBOO and LOLUB
(That's Extra Light Bertolli Olive Oil and
Land O' Lakes Unsalted Butter!
We're talking mainstream culinary lexicon now.)
for about 2-3 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUEjr9-sAd6Du5H3OATgBAg7M28BVbCQBZXBFEqcmkyn_ujn-RbejeLI_gEmXwIUYDsN3caJOVKIWDVW0YO7cLo9BDLhaVaVU3NzOIu2YT7voyr8n341XeAXmsdS6oQ-Unn-ATpEXNWOl/s400/DSCN0492.JPG)
Stir occasionally.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CSEwHKM603650MNMzbxhb9Og_xyEeUCq7juIDSn0qR6NHArkPJ7lM9Lg1s1ST90H1Ky7mmIH0Kd9VrzzhMwdeDKAaugSbSFSAn0uhLNl-5g6oEwR8c35Bg0pNFlE7kMxvJhjZMvTwuIm/s400/DSCN0497.JPG)
Pour the eggplant and onion mixture into a large bowl
and add the grated cheese.
Reserve a few tablespoons of cheese for topping.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_WgDhrTw4H4tLq3SyP-3U4IbdkkzE_TUtVDlm8VjWeO4CDR64CrYSOcWoW9nt4eXmK3oyccLfoGEdZa-uXch_vP55Vv3VeYcGvtw5kRPRwrBlsKAG-F71T5zIEaCqiUewMKVQyRsbXN_/s400/DSCN0498.JPG)
Stir in the beaten eggs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObLIxVQrcoA5R8Ikb5XfICCt16Yjif_QQZ6Ie9iXIIBwDnQj3Qm67wwrXSpAMS0stcryzaXa9wWXAvPFS8RSVHKHYMLzClblDsrL7YVo8JXiihE7Uh2hQbHUjr5KXZHBuVaQIlvOc3kDt/s400/DSCN0500.JPG)
Spread the mixture in a buttered 9 x 13 inch pan.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDentNsWW25ArOr3xJ6-MqV2qE4h6PpiYQtp6dw4bHX-XdEbpdiiN6AkteEae41OROJ62Nc44VQPPFNRflALK9aWzfU2ueFBUL62n9-bWrKlQjSHVPbYjFUg0QDa1WXOPSyRGgstWL3DY/s400/DSCN0501.JPG)
Crush and sprinkle the Ritz over top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-37SXP1uceWcyAH0eCMFys2qAvNap_KGpzT9dc0e5YoVzamq4pBzI8foi-lTJquPt1pmZz5eAd6ArXT6oXYEtt6onx4VENwY9I2RjLyz9O0L8J09Gl5ZEaBzbzBwjheNKG87CtN3q7ol/s400/DSCN0505.JPG)
Sprinkle with reserved cheese and
dot with pats of butter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIlA4qCIJf6MxA4rJUx3KzQNbQutipaO41ey_iwAxHDxRMGcHbDSwz3UD46LCAHpN0phAqsy4dw3DauwnF5s0aJOZSUnG5r6_wz_gUqQl-R2Upjbxmpwf8TrWCoe8IYePkPoEcH5SCjLY/s400/DSCN0513.JPG)
Bake in a 350 degree oven
for 45-50 minutes.
The top should be a toasty golden brown
and you don't want any jiggling.
Let sit for about 10-15 minutes before slicing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWtoWpGY9nYHauW4hehSwBEu8ZDFtWdS3pjzbh50zHIyuBvFea4LiwjU-LWoj48y0Nt_dMCwdt0TdlXAWhkLIopjVWZzUFVDX1-yvqOWFH04bx4blPZDn_zvqzULyTO9X8KvezyKq4YMK/s400/DSCN0515.JPG)
I can't describe the taste of eggplant.
That's a rather elusive flavor to me.
But I do describe this dish as
comforting.
It's Mama Hawthorne's.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_DcUjaqGH7xUwiptLEwl6ksHeeuD3MipD9-lhEt1Kk0cYfWYZmkmRo1qA8bj0n0yrQYrTY-RoP0JARBJNceE6TiOTJ7QS9bfE1xxiferfFsz-852cYdDHEcyRFUnF4ft3VKl4tBKHtAE/s400/DSCN0518.JPG)
Please enjoy.
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