From the kitchen of Catherine Burcin
In a 2 1/2 quart saucepan combine:
1 medium eggplant (about 1 lb) peeled & cut into 1″ cubes
2 c water
1/2 tsp salt
Bring to a boil & cook for 5 minutes.
Drain well & set aside.
In a medium bowl combine:
12 saltines, made into crumbs
1 Tbsp plus
1 tsp margarine, melted
Reserve 1/2 of crumb mixture.
To remaining crumbs add:
2/3 c cream cheese, softened (5 1/2 oz)
2 oz cheddar cheese, shredded
1/2 c diced onion
1/4 tsp pepper
couple dashes Worcestershire sauce
couple dashes hot sauce
1/4 tsp salt
Add to eggplant & stir to combine.
Spray a 9x5x3 loaf pan with non-stick cooking spray.
Transfer eggplant mixture to pan & sprinkle with reserved crumb mixture.
Bake @ 350, 45 minutes or until lightly browned.
Reheats terrifically in the microwave.
- I know this sounds awful but it is great. How could anything with cream cheese & cheddar cheese not be terrific?