| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggplants |
| 2 |
md |
Onions; finely chopped |
| 4 |
|
Eggs |
| 1 |
c |
Grated cheese |
| 1/2 |
ts |
Baking powder |
| 1 |
tb |
Sugar |
|
|
Salt & pepper to taste |
| 1/2 |
c |
Margarine |
| 2 |
c |
Bread or cracker crumbs |
INSTRUCTIONS
Peel and cut up eggplants; cook in water until tender, drain and mash.
Saut. onion in margarine. Beat eggs slightly. Mix all ingredients together
well and pour into a buttered casserole. Bake at 350 degrees for 35 minutes
or until firm.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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