Nonna's eggplant casserole
- Ingredients
- 1 good eggplant (and by good, I mean firm and fresh)
- 12 oz. shredded sharp cheddar
- 1 stack saltines
- 1 can evaporated milk
- salt & pepper to taste
Cube eggplant. Place in boiler, cover with cold water. Salt water, boil eggplant. When eggplant becomes tender and easily tined by a fork, remove from eye. Strain eggplant and replace in boiler.
Carefully smash up saltines. It's easier to do this while the stack is closed. Once they are well-crushed, dump entire stack into eggplant pot. Pour evaporated milk in until mixture is firm but quite juicy. Add about half of the cheese, and mix well. It should still be just a little juicy when you're done.
Pour mixture into oven-safe bowl and top with remaining cheese. Bake at 375ºF until cheese is well-melted. Turn on broiler long enough to make the cheese slightly brown and bubbly on top. Serve hot. =)
I should warn you that these are all approximate measures. Sometimes, you use what you've got. Tonight I only had three quarters of a can of evaporated milk so I rinsed it out poured that in and then added a little regular milk to make up the balance.