| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Casseroles, Vegetables, Eggplant | 6 | Servings | |
INGREDIENTS
| 1 | lg | Eggplant |
| 1 | ts | Salt |
| 3 | c | Water |
| 1 | ds | Black Pepper |
| 1/2 | lg | Onion; minced |
| 1/2 | Sweet Pepper; minced | |
| 2 | Eggs | |
| 1 | Stick Margarine | |
| 1 | c | Milk |
| 1 | c | Bread Crumbs |
INSTRUCTIONS
Peel and slice eggplant. Boil in salted water until tender. Drain and add remaining ingredients. Mix well. Pour into greased two quart casserole. Bake in preheated oven at 350 F for 30 to 40 minutes. To freeze, cook completely; seal lid of casserole with freezer tape. To thaw place in 375 F oven about 25 to 30 minutes. Serves 6. If you don't want to keep your casserole dishes tied up in the freezer, remove food from freezer when it has frozen solid, wrap in aluminum foil and store. When ready to serve slip casserole back into original dish and heat. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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