Eggplant Casserole Easy

By Fleur de lis

Ingredients

• 6-8 Chinese eggplants (or more if small) you judge, can't have too many
• 1 large onion chopped
• Tony Chachere's Seasoning (to taste)
• 1/2 cup garlic seasoned bread crumbs
• 3/4 cup grated Parmesan cheese
• 3/4 cup grated Swiss cheese
• 1 can of drained Rotel tomatoes
• 1 egg
• olive oil
• water
• Topping: combine
• 1 sleeve of Ritz crackers crushed into small pieces
• 3/4 stick of butter, melted

Preparation

Step 1

Peel and slice eggplants. Pour several Tbsp. of olive oil in a frying pan and saute chopped onion. Add eggplant and cook down until soft, adding a little water during this process to keep it from burning on bottom. Season with Tony's while simmering. When cooked, drain and then put in a mixing bowl. Add Parmesan, Swiss, Rotel tomatoes, and seasoned bread crumbs. Add egg last and mix thoroughly.

Line a casserole with olive oil and pour in eggplant mixture. Add Topping of Ritz Crackers to top and spread evenly.

Bake at 325 degrees until bubbly and crackers are slightly browned.