Mama Dip’s Eggplant Casserole

Name: Mama Dip’s Eggplant Casserole
Yield: Makes 6 servings
Cuisine: American
Ingredients: ¼ cup cracker crumbs mixed with 2 tablespoons melted butter; 2 large eggs, beaten; 2 medium eggplants, peeled and cut into ¼-inch slices; ¼ cup whole milk; 4 tablespoons (½ stick) butter, melted; One 10¾-ounce can cream of mushroom soup; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ½ cup freshly grated Parmesan cheese

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Mildred Council, better known as Mama Dip at her legendary restaurant in Chapel Hill, North Carolina, has been nourishing everybody from Craig Claiborne to Garrison Keillor to Michael Jordan to flocks of UNC students for the past thirty years. A mecca of classic Southern dishes, Mama Dip’s Kitchen turns out platters of fried chicken, beef short ribs, and chitlins, pots of su