Southern Eggplant Casserole

Ingredients

• 3 lb eggplant, peeled and cubed
• 4 tbsp unsalted butter
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 2 large eggs
• 1/2 cup evaporated milk
• 1 1/2 cups crushed saltine crackers
• 2 cups shredded sharp cheddar cheese
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1/2 cup crushed saltine crackers, for topping
• 3 tbsp unsalted butter, melted

Before you cook

• Peel the eggplant and cut it into 1-inch cubes.
• Dice the onion, bell pepper, and celery, and mince the garlic.
• Crush the saltines.
• Butter a 9-by-13-inch baking dish.

Steps

1. Bring a large pot of salted water to a boil.
2. Add the eggplant cubes and boil them for 10 minutes, until they are soft enough to crush against the side of the pot.
3. Drain the eggplant in a colander and press down hard with a spoon to force out the water.
4. Let the eggplant drain for 10 minutes, then press it again.
5. Heat the oven to 350 degrees Fahrenheit.
6. Melt the 4 tablespoons of butter in a skillet over medium heat.
7. Add the onion, bell pepper, and celery and cook for 8 minutes, until soft.
8. Add the garlic and cook for 30 seconds.
9. Put the drained eggplant in a large bowl and mash it roughly with a fork, leaving some texture.
10. Stir the cooked vegetables into the eggplant.
11. Beat the eggs and evaporated milk together in a small bowl.
12. Pour the egg mixture into the eggplant and stir it through.
13. Fold in the 1 1/2 cups of crushed saltines, 1 1/2 cups of the cheddar, the salt, pepper, cayenne, and thyme.
14. Spread the mixture in the buttered dish.
15. Scatter the remaining 1/2 cup cheddar over the top.
16. Toss the topping crackers with the melted butter and scatter them over the cheese.
17. Bake uncovered for 40 minutes, until the top is golden brown and the center is set.
18. Let the casserole rest for 10 minutes before serving.