Eggplant (Aubergine) and Cheese Casserole

• large eggplant↗1

  peeled and diced into 1 1/2-inch cubes

• diced onion1⁄2 cup

  (optional)

• salt↗1 teaspoon

  dissolved in

• water↗4 cups
• italian seasoned croutons↗1 1⁄2 cups

  (small ones work best)

• shredded cheddar cheese↗1 cup

  divided

• evaporated milk↗1⁄2 cup
• flour↗1 tablespoon
• salt↗1⁄2 teaspoon
• black pepper↗1⁄2 teaspoon
• oregano↗1⁄2 teaspoon
• paprika↗1⁄4 teaspoon
• butter↗1 tablespoon

  melted

Step-by-step instructions

1. 1

   Preheat oven to 325°F

2. 2

   Spray a 9-inch baking dish with nonstick cooking spray.

3. 3

   In a large saucepan over medium heat, boil the 4 cups salted water.

4. 4

   Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.

5. 5

   In a mixing bowl, combine eggplant, croutons, and half of the cheese.

6. 6

   Spoon into baking dish.

7. 7

   In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.

8. 8

   Top with remaining cheese and drizzle with melted butter.

9. 9

   Cover and bake at 325F for 20 minutes.

10. 10

    Uncover and bake for additional 5-7 minutes to melt and brown cheese.