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Cheesy Eggplant Casserole
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medium eggplant
/4 cup soft breadcrumbs
tablespoons butter
tablespoons flour
cup milk (at room temperature)
teaspoons grated onion
tablespoon catsup
teaspoon salt
/2 teaspoon pepper
Dash of cayenne
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6
/2 teaspoon Worcestershire sauce
ounces American or Cheddar cheese,
cut into small pieces
2
eggs, slightly beaten (at room temperature )
Preheat oven to 350 degrees F. Butter a 1 1/2−quart casserole dish.
Peel and dice eggplant. Steam or sauté until tender. Toss with breadcrumbs in a large bowl.
Melt butter in a medium saucepan; stir in flour. Add milk; cook and stir until thickened. Stir in onion,
catsup and seasonings. Add cheese; cook and stir until melted. Add eggs to sauce, stirring constantly.
Combine sauce with eggplant mixture. Transfer to prepared dish; bake 45 minutes.
Cheesy Eggplant Casserole
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