Baked Eggplant
1 nice size eggplant
1/2 sleeve of saltine crackers
garlic salt to taste
rosemary to taste
Peel eggplant and set in water to prevent browning. Set aside.
Role crackers with rolling pin until semi fine. Put in bowl.
Add garlic salt and rosemary to crackers.
Spray a 8 x 8 pan.
Add eggplant. Cover eggplant with cracker mixture.
Bake at 350 degrees F for 45 minutes to 1 hour uncovered.
It’s ready when it’s fork tender.
My Mom made this all the time EXCEPT she just cut the eggplant in half, with the peeling on, scored it and put the cracker mixture on top and baked it which also can be done.
My family loves this.
To support the blog, check out the HBHW eBooks available on Amazon. Thank you!
Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
