Monday, September 28, 2015

Rosie Makes Mama Hawthorne's Eggplant Casserole.

Are you still on the fence about eggplant?
Or maybe the only way you've had eggplant 
is that classic Italian comfort food, eggplant parmigiana? 
Well, I'm here to give you another option -
Mama Hawthorne's eggplant casserole.
Her basement chest freezer was packed
with eggplant casseroles and every other vegetable
that grew in Daddy's garden.

It has cheese and Ritz crackers and butter.
How could it not be good?
This is true comfort food.

Mama Hawthorne's Eggplant Casserole
1 TB each oil and unsalted butter
1 eggplant, peeled and diced
1 medium onion, peeled and chopped
3 eggs, beaten
6 ounces grated cheddar cheese + extra for topping
Ritz cracker crumbs
pats of unsalted butter

Place diced eggplant in colander and toss with a teaspoon of kosher salt.  Let sit at least 30 minutes to drain.  Spread eggplant out on paper towels and blot dry.

Heat oil and butter in skillet.  Add eggplant and cook 2 minutes.  Add onion and cook 2 more minutes.  Pour mixture into bowl.  Stir in eggs and cheese.  Pour into individual buttered baking dishes. Top with extra grated cheese and a sprinkling of crumbled Ritz.  Dot with butter.  Bake at 350° for 35-40 minutes, until topping is golden brown.

Junior, in his relentless search for relaxation.


Almost there...

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