Eggplant and Cheese Casserole

Recipe #116223

YIELDS: 1 (9x9) square pan ----> need a smaller pan next time or incr d recipe

COMMENT: Cheesy with a hint of spiciness. Reminds everyone of pizza. Needs to increased the recipe. Onion was unnoticeable. Could use some red/green pepper (to complete a pizza casserole)

CHANGES:
I seasoned my own croutons (2 slices tastey)
Use 1/2 K of eggplant (4 pcs)
1 S onion

EQUIPMENT: Mid rack 350º 20 min . I forgot to cover for the first 20min, but it was fine

PROCEDURE:
1. Peel then diced the eggplant (submerged the cubes in water to prevent browning)
2. Place in pot with salted water(eggplant wasn't completely submerged). Let it boil. Kept in boiling around 3min. Then i added the cubed onion. Before turning off heat (veg decreased in size). Let rest a few min.
3. CROUTONS: 1st (palpak) I melt butter in microwavable platic, then add S&P, oregano, cayanne (forgot to add garlic pwder). Then toss in bread. Microwave H 3 min. But after 1.5min, it was burning!!! Plastic even melt. Have to throw it out.
2nd try Mixd S&P, oregano, cayenne (no amount, just tancha) then add few oil. Before brushing the mixture on slices of bread. Then I diced into cube
4. Combine drained eggplant/onion, croutons and shredded Kraft chdar cheese (not quickmelt)
5. Pour in combined liquid (w/seasoning) and mixed
6. Topped with grated quicklmelt cheese. Didn't spread 1T melted butter
7. Forgot to cover and directly bake at 350º for 20min

RECIPE:
1 large eggplant, peeled and diced into 1 1/2 " cubes
1/2 cup diced onions (optional)
1 teaspoon salt, dissolved in
4 cups water
1 1/2 cups italian seasoned croutons (small ones work best)
1 cup shredded cheddar cheese, divided
1/2 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon paprika
1 tablespoon butter, melted

1. Preheat oven to 325. Spray a 9-inch baking dish with nonstick cooking spray.
2. In a large saucepan over medium heat, boil the 4 cups salted water. Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain. In a mixing bowl, combine eggplant, croutons, and half of the cheese. Spoon into baking dish.
3. In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish. Top with remaining cheese and drizzle with melted butter. Cover and bake at 325 for 20 minutes. Uncover and bake for additional 5-7 minutes to melt and brown cheese.