Go Back
Close-up of a portion of eggplant casserole on a light grey plate.

Claudia Sanders' Eggplant Casserole (Mock Oysters)

A savory eggplant casserole with a crispy cracker topping, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dairy and Fats
  • 1 pint half-and-half
  • 1 stick butter
  • 1 teaspoon salt
Vegetables
  • 4 cups eggplant, peeled and cut into small pieces about 1/2-inch cubes
Crackers
  • 88 single saltine cracker squares saltine crackers or 2 packs broken into crumbs

Method
 

  1. Soak eggplant in salted water overnight, then drain.
  2. Cook eggplant in boiling salted water until tender, then drain.
  3. Preheat oven to 350°F (175°C).
  4. Layer a third of cracker crumbs in a casserole, add half the eggplant, season, and top with butter and remaining crumbs. Repeat with remaining eggplant and crumbs, finishing with butter on top.
  5. Pour half-and-half over the casserole and bake for 1 hour until browned.

Notes

Ensure eggplant is well drained to prevent excess moisture.