Eggplant casserole

• 1 large aubergine
• 1 medium onion
• 2 cup whole milk
• 1 large stalk of celery
• 41 small saltine crackers
• 1/4 cup olive oil, extra virgin
• 3 tbsp margarine/butter/ghee
• 1 cup grated parmesan cheese
• 1 cup extra sharp cheddar cheese
• 1 lb mozzarella cheese
• 1 tsp garlic granulated powder
• 2/3 tsp salt
• 1 cup panko breadcrumbs
• 4 tbsp softened margarine/butter/or ghee

1. Preheat oven 350 Fahrenheit
2. Peel and chop aubergine in a pan heat oil chop your onion and celery add to pan with spices and cover
3. In a casserole dish I use 2, one was, 1 and a half quarts the other 1 and a half quarts spray with nonstick
4. Mix the breadcrumbs and margarine coat the bottom of both dishes add a layer add some of some of the parmesan cheese about quarter cup.
5. Add some of mozzarella cheese slices I cut mine about eighth of an inch thick till covered across
6. Add crackers crunched up to the aubergine mixture add milk margarine heat till crackers absorbs the milk
7. Add to top of mozzarella cheese layer the filling add breadcrumb mixture then add part of the cheddar cheese add more of the filling
8. Add a layer of breadcrumbs parmesan cheese and cheddar and mozzarella cheese bake 45 minutes then turn heat up 450 Fahrenheit
9. Let sit 15 minutes serve hope you enjoy

aubergine, onion, milk, stalk of celery, crackers, olive oil, margarine, parmesan cheese, extra sharp cheddar cheese, mozzarella cheese, garlic, salt, breadcrumbs, margarine

Taken from cookpad.com/us/recipes/365779-eggplant-casserole (may not work)