Eggplant Casserole

With Cheddar cheese!

This is the Mac daddy of cheesy eggplant dishes. Some people may prefer eggplant Parmesan or moussaka, but this is cheese-tastic and everyone in the family thinks it is just swell. Gosh do I sound cheesy, must be the eggplant rubbing off on me.

Who the heck called this thing an eggplant anyway? It doesn’t look or taste like an egg? At least the variety that we see on the grocery store shelves (or not if you live in Milwaukie) doesn’t look like an egg. However I have seen white eggplants and speckled eggplants and eggplants much smaller than the ones you usually see in the US. I know that certain varieties are not much larger than grapes when they are full grown. I also know that the smaller eggplants are sweeter and do not have the bitter juice that must be removed from the larger eggplants by salting and draining.

Well apparently the eggplants the Europeans were most familiar with in the 18th century were small round and a creamy greenish white. Therefore it looked like an egg plant.

Interesting, or not depending on how obsessed you are with trying to understand why the world is so messed up.

Well here is a vegetarian casserole that makes a fine main dish with a side of rice pilaf and a hearty vegetable side such as broccoli, Brussels sprouts or cauliflower. Warning this is not for the faint of heart it is a cheese overload. Like when you know that you should not be having the chili cheese fries but you do anyway?

For four marshmallow peeps:

1 Large or 2 medium eggplants

Salt

Cornstarch (about a quarter cup for dusting)

Olive oil for frying about 4-6 tablespoons

1 Can of cheddar cheese soup

2 Tablespoons of milk

½ Teaspoon of thyme

4 Green onions chopped both the white and green part

Salt and pepper to taste

2 Cups of cheddar cheese divided (Or a mix of cheddar and Monterrey jack)

Green onions chopped 

How you do this? I tell you now: 

Slice the eggplant in one inch thick slices and place in a colander over a bowl or the sink. Sprinkle with salt; toss a little over your left shoulder for luck, and leave to drain for 30 minutes. Meanwhile you can make the cheese sauce; empty the soup into a sauce pan add the milk and the thyme mix well with a wire whisk. Heat the sauce over a medium low heat until very warm; reduce heat to low stir in half the shredded cheese and the green onions. Stir till the cheese has melted, it should be very thick. If it becomes too this to spread whisk in a little additional milk a tablespoon at a time. Remove from heat and set aside. Turn the oven on to 375 degrees. Rinse the eggplant under cold water and pat dry with a clean paper towel. Place the cornstarch on a large plate and heat two tablespoons of the olive oil over medium heat till hot. Coat each slice of eggplant lightly with cornstarch shaking off the excess. Fry slices for a couple of minutes each side, just until they begin to brown and drain on a paper towel. Add more oil as necessary. When all the eggplant slices are cooked, layer them in a lightly greased casserole. Spread the cheese sauce over the top and sprinkle with the remaining cheese. Bake for 20-30 minutes until bubbly and lightly browned. Sprinkle with additional chopped green onion to garnish.