{"id":3468,"date":"2023-06-19T01:03:14","date_gmt":"2023-06-19T01:03:14","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3468"},"modified":"2024-07-28T02:04:47","modified_gmt":"2024-07-28T02:04:47","slug":"eggplant-loaf","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/eggplant-loaf\/","title":{"rendered":"Eggplant Loaf"},"content":{"rendered":"\n
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Photo by Zen Chung, pexels.com<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Catherine Burcin<\/h4>\n\n\n
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In a 2 1\/2 quart saucepan combine:<\/p>\n

1 medium eggplant (about 1 lb) peeled & cut into 1″ cubes<\/strong><\/em><\/p>\n

2 c water<\/strong><\/em><\/p>\n

1\/2 tsp salt<\/strong><\/em><\/p>\n

Bring to a boil & cook for 5 minutes.<\/p>\n

Drain well & set aside.<\/p>\n

In a medium bowl combine:<\/p>\n

12 saltines, made into crumbs<\/strong><\/em><\/p>\n

1 Tbsp plus<\/strong><\/em><\/p>\n

1 tsp margarine, melted<\/strong><\/em><\/p>\n

Reserve 1\/2 of crumb mixture.<\/p>\n

To remaining crumbs add:<\/p>\n

2\/3 c cream cheese, softened (5 1\/2 oz)<\/strong><\/em><\/p>\n

2 oz cheddar cheese, shredded<\/strong><\/em><\/p>\n

1\/2 c diced onion<\/strong><\/em><\/p>\n

1\/4 tsp pepper<\/strong><\/em><\/p>\n

couple dashes Worcestershire sauce<\/strong><\/em><\/p>\n

couple dashes hot sauce<\/strong><\/em><\/p>\n

1\/4 tsp salt<\/strong><\/em><\/p>\n

Mix well.<\/p>\n

Add to eggplant & stir to combine.<\/p>\n

Spray a 9x5x3 loaf pan with non-stick cooking spray.<\/p>\n

Transfer eggplant mixture to pan & sprinkle with reserved crumb mixture.<\/p>\n

Bake @ 350, 45 minutes or until lightly browned.<\/p>\n

Reheats terrifically in the microwave.<\/p>\n

NOTES<\/p>\n