Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 medium eggplant; 1 small box Velveeta cheese; 1 tsp. salt; 1 stick butter; 1 pkg. saltine crackers; 4 eggs; 1 1/2 c. milk; sprinkle of black pepper

8 ingredients

2 steps

Ingredients

1 medium eggplant
1 small box Velveeta cheese
1 tsp. salt
1 stick butter
1 pkg. saltine crackers
4 eggs
1 1/2 c. milk
sprinkle of black pepper

Directions

1

Prepare eggplant by peeling and cutting the top from the eggplant. Rinse well; cut in little squares. Place in pot and add a little water and about 1 teaspoon salt. Bring to boil; turn heat down to medium. Pour off excess water after eggplant is done. Use potato masher to mash up eggplant.
2

Turn stove eye off and add the butter. Grate cheese in food processor and the package of saltine crackers after the cheese. Pour over into boiler and stir. In a small bowl, break eggs; beat slightly. Pour over into boiler. Also add 1 1/2 cup milk. Sprinkle a little pepper. Mash all ingredients with potato masher. Pour over in casserole dish and place in oven. Bake in oven at 350° for 30 minutes.