- Serves 8.
- 2 medium eggplants, peeled and cut into half-inch cubes
- 1 lb saltine crackers, broken into coarse crumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 stick butter, cut into small pieces
- 1 pint half-and-half
Soak eggplant in salted water
for about 8 hours; remove from water and drain. In a saucepan, cover eggplant with fresh, slightly salted water. Cook over medium heat for 20 minutes or until tender, then drain. Preheat oven to 350 degrees. Line bottom of 2-quart casserole with one-third of saltine crumbs. Cover with 2 C eggplant. Season with half the salt and pepper. Sprinkle half of the butter pieces on top. Cover with layer of one-third of the saltine crumbs. Add rest of eggplant, salt, and pepper. Cover with remaining saltines. Sprinkle remaining butter pieces on top. Pour enough half-and-half to cover. Bake 1 hour or until top browns.