Eggplant (Aubergine) And Cheese Casserole - cooking recipe

Ingredients

1 large eggplant, peeled and diced into 1 1/2-inch cubes
1/2 cup diced onion (optional)
1 teaspoon salt, dissolved in
4 cups water
1 1/2 cups italian seasoned croutons (small ones work best)
1 cup shredded cheddar cheese, divided
1/2 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon paprika
1 tablespoon butter, melted

Preparation

Preheat oven to 325\u00b0F
Spray a 9-inch baking dish with nonstick cooking spray.
In a large saucepan over medium heat, boil the 4 cups salted water.
Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
In a mixing bowl, combine eggplant, croutons, and half of the cheese.
Spoon into baking dish.
In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
Top with remaining cheese and drizzle with melted butter.
Cover and bake at 325F for 20 minutes.
Uncover and bake for additional 5-7 minutes to melt and brown cheese.