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Categories:Viewed: 53 - Published at: 5 years ago
Ingredients
- 8 cups eggplants, peeled and cubed (about 2 lbs)
- 2 1/2 cups saltine crackers, crushed
- 1 1/2 cups half-and-half cream (I use fat-free)
- 1 1/2 cups sharp cheddar cheese, shredded (6 oz)
- 1/4 cup celery, chopped
- 1 (4 ounce) jar diced pimentos, drained
- 3 tablespoons unsalted butter, melted
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
Method
- Cook the eggplant in boiling salted water to cover for 10 minutes or until tender. Drain well and set aside.
- Combine the cracker crumbs and the remaining ingredients in a large bowl; stir well. Add the eggplant and stir gently to combine.
- Pour the eggplant mixture into a lightly greased 13 x 9 x 2 inch baking dish.
- Bake, uncovered, at 350 degrees for 45 minutes or until golden.
