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Eggplant Casserole with Cheese and Bread

Kraft Memeber Recipe
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Makes: 3 - 4 servings Total Time: 40 min
Category: Side Dishes Sub Category: Vegetable Side Dishes

what you need
  • 1 medium eggplant, unpeeled and diced
  • 1 1/2 tablespoon olive oil
  • 1 cup chopped onion
  • 1 large bell pepper, diced
  • 1 clove garlic, finely minced
  • 2 slices bread
  • 1 tablespoon butter
  • 3 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon dried leaf marjoram
  • 1 1/2 cups Kraft Shredded Cheddar Cheese
make it
Butter a 1 1/2 quart baking dish. Heat oven to 350°F. Steam the diced eggplant just little tender, about 5 minutes.

Heat oil in a large skillet over medium heat. Add the onion and bell pepper and saute, stirring, until onion is tender. Add the garlic and saute for about 2 minutes longer. Remove from heat.

Spread bread slices with the butter and cut into cubes. Stir the eggplant and bread cubes into the onion mixture. Let the mixture cool slightly.

Stir in the beaten eggs, salt, pepper, thyme and marjoram. Stir in the half of the Kraft Shredded Cheese. Spoon the mixture into the prepared baking dish and cover with the remaining Kraft Shredded Cheese.

Bake for 20-25 minutes, until lightly browned. Serve hot.
Make this eggplant casserole to take to a potluck or holiday dinner, or prepare it for an everyday family meal. It's easy to fix and goes with just about any meat or poultry main dish.
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