Eggplant Casserole

7 ingredients
6 steps

Ingredients

  • 1 medium eggplant, peeled and cubed
  • 1 1/4 c. shredded cheese, divided
  • 1/2 c. chopped celery
  • 1/2 c. bread crumbs
  • 1 egg, beaten
  • 3/4 c. milk
  • 1/4 stick butter or margarine

Directions

  1. 1
    Cook eggplant in salted boiling water about 8 minutes.
  2. 2
    Drain. Melt butter in baking dish.
  3. 3
    Put layer of cooked eggplant in dish.
  4. 4
    Add layer of celery, bread crumbs and cheese, saving 1/4 cup cheese for top.
  5. 5
    Combine egg and milk; pour over mixture. Cover top with bread crumbs and remaining cheese.
  6. 6
    Bake at 350° for about 30 minutes until well browned.

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