| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casserole |
10 |
Servings |
INGREDIENTS
| 3 |
md |
Eggplant; peeled and sliced |
| 1/2 |
c |
Butter |
| 1/2 |
|
Onion; grated |
|
|
Salt to taste |
|
|
Pepper to taste |
| 3 |
|
Eggs |
| 1 |
c |
Milk |
| 1 |
c |
Cracker crumbs |
| 1 |
c |
Grated Cheddar cheese |
INSTRUCTIONS
Cook eggplant in boiling salted water until soft. Drain and mash. Add
butter, onion, salt and pepper, stirring well. Beat the eggs and add milk.
Add mixture to the eggplant. Add cracker crumbs and 1/2 cup grated cheese.
Bake in a 2-1/2 quart casserole at 350° for 45 minutes or until firm in the
middle. During last few minutes sprinkle remaining 1/2 cup cheese on top
and allow to bubble. Yield: 10 to 12 servings.
MRS. RICHARD ALLIN, SR.
HELENA, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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