Lemon, Butter Eggplant Casserole

Preheat oven 375 degrees fahrenheit

Peel and cube the eggplant put into an oven safe dish with the butter.

Zest the lemon and add zest to eggplant with salt and garlic.

Cover and simmer stirring often. Squeeze the lemon adding the juice without seeds to eggplant.

Add crackers and stir well

Add sour cream then stir in.

Add evaporated milk. Stir till its like a batter.

Remove from the heat. Beat the two eggs and add.

Stir in and add cheese on top.

Add topping of crushed crackers and put into oven.

Bake 30 minutes until done and browned.

Let sit 7 minutes serve, I hope you enjoy!