Eggplant and Cheese Casserole (4th)

Recipe #116223
3rd time to make. Here's the 1st , 2nd and 3rd

YIELDS: 1 (8X8) pan (3/4 full)

COMMENT:
A bit spicy, not much taste if it weren't for the cheese and the croutons. This batch not much taste becaue i use less cheese)

RECIPE:
1 large eggplant, peeled and diced into 1 1/2 " cubes (1.5k egplant)
1/2 cup diced onions (optional) (2 onions)
1 teaspoon salt, dissolved in
4 cups water
1 1/2 cups italian seasoned croutons (small ones work best) (2 ww bread from delifrance w/ olive oil, garlic&onion powder, paprika---> nxt time, add more croutons)
1 cup shredded cheddar cheese, divided (1/3 of 200g eden cheese)
1/2 cup evaporated milk (1 c mlk)
1 tablespoon flour (2T WW)
1/2 teaspoon salt (1t)
1/2 teaspoon black pepper (1t)
1/2 teaspoon oregano (1t)
1/4 teaspoon paprika (1/2t--> a bit spicy)
1 tablespoon butter, melted (omit)

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. (20min on improvised rack)