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Categories:Viewed: 55 - Published at: 7 years ago
Ingredients
- 1 large or 2 small eggplant
- 1 c. cheese and garlic croutons (Pepperidge Farm)
- 1 c. grated sharp Cheddar cheese, divided in half
- 1/2 c. milk
- 1 Tbsp. flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dried basil
- 1 Tbsp. butter
Method
- Peel eggplant; cut into 1/4-inch cubes.
- Cook in boiling salted water until tender; drain.
- Mix eggplant, croutons and 1/2 cup of cheese.
- Put in a lightly buttered casserole dish.
- Combine milk, flour and seasonings; pour over eggplant mixture.
- Top with remaining cheese; dot with butter.
- Cover; bake at 350° for 20 minutes.
- Remove cover; continue baking for an additional 10 minutes.
- Serves 4.
