Eggplant casserole with cheese crackers

Description

The simplest version of the delicious snacks. Very tasty in any form - and piping-hot, and when you stand up and cooled down. My boys are sure that the casserole has mushrooms, very pleased with this moment. No mushrooms, eat eggplant. In season, cook often, and now out of frozen vegetables. A layer of reddened cheese crackers - is generally a separate topic, delicious)

Ingredients

Eggplant

1 piece
Cheese

100 g
Baton

0.25 piece
Onion

1 piece
Figure

1 pack
Sour cream

3 Tbsp
Salt
Seasoning
Chicken egg

2 piece

Cooking

I use a pic from amber Mistral - take 1 tea bag and boil in boiling water for about 15 minutes.

Mix warm rice and chopped onion

Diced cut eggplant. I have frozen

All mix, put salt to taste and seasoning, I put a pinch of Provencal herbs. Add 2 eggs

Grease with vegetable oil form. Spread the whole mass, and thicken it with a spoon

In finely crumbled loaf grated cheese...

Mix everything. On top of greased casserole with sour cream. Cheese crumbs sprinkle the casserole, completely closing it. Put the form in a hot oven until Browning of the breadcrumbs.

View - how lovely! If desired, the breadcrumbs grate a couple of cloves of garlic, will be mind-blowing fragrant and delicious!

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