Monday's Bread Bowl: Eggplants in the bake

Spruce up this nightshade

Take a rather bland eggplant and turn it into this satisfying and tasty casserole. We also removed some of the natural bitterness with a light pre-salting and water bath before baking. Here’s the recipe:

What you will need:

1 wooden spoon
2 medium-sized bowls
1 stock pot
6 cups water
1 (9 x 13 inch) casserole dish
Non-stick cooking spray
1 large eggplant, diced into cubes
3 tbspns cheddar cheese, shredded
3 bread slices, toasted and chopped into cubes
2 tbspns sour cream
2 tbspns butter, melted
2 eggs, beaten
1 tbspn coarse salt
Salt and pepper to taste

Cooking and Directions:

Slice eggplant into round circles. Salt on both sides with coarse salt and set aside for at least 15 minutes. Meanwhile, heat 3 cups water in stockpot on high heat until boiling. Carefully rinse-off eggplant in a cold water then drain. Chop eggplant into small cubes then blanch in boiling water for 2 to 3 minutes then drain. Preheat oven to 350 degrees. Put blanched eggplant into large bowl. Add ingredients and blend well being careful not to mash the eggplant. Coat casserole dish with non-stick cooking spray. Pour blended ingredients into dish. Bake for 25 minutes then remove from oven. Let baked casserole rest for at least 10 minutes before serving.