Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 small eggplant; 1 c. cheese, grated; 1 large onion, chopped fine; 1 (15 oz.) can tomatoes (use as much liquid as necessary); 2 eggs, beaten; 6 Tbsp. oleo or bacon fat (I use only 4 Tbsp.); 1/3 c. bread crumbs; dash of salt and pepper; 1 c. finely ground buttered crumbs

9 ingredients

7 steps

Ingredients

1 small eggplant
1 c. cheese, grated
1 large onion, chopped fine
1 (15 oz.) can tomatoes (use as much liquid as necessary)
2 eggs, beaten
6 Tbsp. oleo or bacon fat (I use only 4 Tbsp.)
1/3 c. bread crumbs
dash of salt and pepper
1 c. finely ground buttered crumbs

Directions

1

Peel eggplant; cut into small pieces and boil in salted water until tender; drain and mash.
2

Put oleo into skillet; add onions and fry slowly until tender, but not brown.
3

Add eggplant, tomatoes, cheese and the 1/3 cup bread crumbs.
4

When hot, add beaten eggs, cooking and stirring until eggs are cooked.
5

Pour into baking dish.
6

Put buttered crumbs on top.
7

Bake at 350° until browned on top (about 30 minutes).