She was raised on a farm with my Dad and two way younger brothers. She could churn her own buttter -- and did -- and make biscuits and cakes and can vegetables and ... Well, you understand. Sadly, she died many years ago from cancer. I still miss her Cornbread Dressing every year at Thanksgiving.
This recipe is one I got from her. I hope you enjoy it as much as I do.
Eggplant Casserole
1 large eggplant
1 egg
1/2 cup milk
grated cheddar cheese
saltine crackers
Wash and peel the eggplant. Cut it into chunks and boil in salty water for about 15 minutes. It will be tender.
Drain the water out and mash the eggplant with a fork or other kitchen tool until it's the consistency of batter.
Stir in egg and milk. Place in an oven-safe container. I usually use a pyrex dish. Sprinkle the cheese and crumble saltines on top.
Bake at 400 degrees for about 25 minutes.
If you're trying to feed a larger crowd, this recipe is easy to enlarge. Just add an extra egg for each eggplant. You don't need to increase the milk by that much. Just stir a little extra in the "batter."
My aunt always sprinkled grated onion on top with the cheese and crackers. I prefer not to do it that way. I guess it's a personal preference type of thing. Much of Southern Cooking is that way.
