| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs, Dairy | Side dish, Vegetable, Meatless | 6 | Servings | |
INGREDIENTS
| 1 | Eggplant, medium, pared, cub ed | |
| 1 | c | Onion, chopped |
| 1/2 | c | Cracker crumbs |
| 1 | tb | Sugar, granulated |
| 1 | tb | Butter, melted |
| 2 | Eggs, beaten | |
| 1/3 | c | Milk |
| Salt | ||
| Pepper, black | ||
| 2 | Bacon, slices |
INSTRUCTIONS
Boil eggplant and onion in small amount of salted water. Drain and mash. Add remaining ingredients, except bacon, mix well and turn into a buttered 1 1/2 quart casserole. Bake at 350 degrees for 30 minutes until firm. Top with bacon, return to oven and bake until bacon is browned. (From Southern Accent, Junior League of Pine Bluff, Arkansas, recipe by Mrs. Gibson Anderson.) Source: Nola Anderson From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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