Baked Eggplant

10 ingredients
5 steps

Ingredients

  • 2 medium eggplants
  • 1 (No. 2) can tomatoes
  • 1/2 c. sharp cheese
  • dash of Worcestershire sauce
  • 2 beaten eggs
  • 1 can mushroom soup
  • salt and pepper
  • 2 Tbsp. celery, chopped
  • 1 Tbsp. onion, chopped
  • 1/4 c. Ritz crackers, crumbled

Directions

  1. 1
    Peel eggplant and cut into cubes.
  2. 2
    Add tomatoes to raw eggplant and cook slowly in saucepan until tender.
  3. 3
    Remove from heat and add other ingredients using enough crackers to take up moisture.
  4. 4
    Bake in large casserole in a 350° oven for about 45 minutes.
  5. 5
    Serves 6.

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