Layered Eggplant Casserole


  1. Preheat oven at 350oF. Slice eggplant into ½” thick slices. Grill until tender. Set aside.
  2. Sauté onion in butter until soft. Transfer cooked onions in a bowl then add in cheese, eggs, and hot sauce. Season with salt and pepper. Toss to mix.
  3. Arrange a layer of the eggplants in the bottom of an oven proof baking dish. Pour 1/3 of the egg mixture then make 2 more layers of eggplant and egg mixture ending with a layer of the eggplant slices.
  4. Sprinkle 2 tbsp of grated Quickmelt cheese and paprika. Bake for 30 minutes or until knife inserted comes out clean. Top with croutons before serving.