| 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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