Eggplant Casserole

Directions

1. 1
   Peel the eggplant and boil in salted water (slice or cube). When tender, drain and mash.
2. 2
   Soak toasted bread in the light cream.
3. 3
   (I use half and half and you may need a little more than the 1/4 cup.)
4. 4
   Mix with the mashed eggplant and add the eggs, chopped onion, melted butter, salt and pepper.
5. 5
   Mix all together by hand, stirring.
6. 6
   Pour into buttered 10-inch casserole dish.
7. 7
   Add the 2 or 3 tablespoons fresh cream to the top of casserole.
8. 8
   Smooth over the top of the eggplant with the bowl of a tablespoon or use a spatula.
9. 9
   Bake in a 350° oven for 25 minutes until golden brown.