| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Meats |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 2 |
tb |
Bacon drippings |
| 2/3 |
c |
Chopped onions |
| 1/2 |
c |
Chopped green pepper |
| 1/3 |
c |
Chopped celery |
| 2 |
c |
Tomatoes |
| 3/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
|
Eggs; beaten |
| 2 |
ts |
A-1 sauce |
| 1 |
c |
Grated cheese |
| 1 |
c |
Corn bread crumbs |
| 1 |
|
Beef bouillon cube |
INSTRUCTIONS
Peel and cut eggplant into cubes. Cook in salted water until tender. Drain
well. Saute onions, peppers and celery in bacon drippings until
transparent. Add cooked eggplant, slightly mashed, then add other
ingredients. Pour into greased casserole dish and bake at 350 for 30-40
minutes. Should this mixture be too juicy, add more crumbs.
MRS ELTON BATCHELOR (SUE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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