Go Back
Close-up of a portion of eggplant casserole topped with Ritz crackers on a light wooden board.

Ritz Cracker Eggplant Casserole

A savory casserole combining tender eggplant with crunchy Ritz crackers and creamy half-and-half, baked to perfection.
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
  • 1 pint half-and-half
  • 1 stick butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Vegetables
  • 4 cups eggplant, peeled and cut into small pieces about 1/2-inch cubes
Crackers
  • 88 single saltine cracker squares saltine crackers broken into crumbs

Method
 

  1. Soak eggplant in salted water overnight, then drain.
  2. Cook eggplant in boiling salted water for 20 minutes, drain and set aside.
  3. Preheat oven to 350°F (175°C).
  4. Layer a third of cracker crumbs in a casserole, add 2 cups eggplant, season with salt and pepper, then add butter pieces. Repeat layers and top with remaining crumbs and butter.
  5. Pour half-and-half over layers and bake for 1 hour until browned.

Notes

Ensure eggplant is fully drained to prevent excess moisture.