Eggplant Casserole

17 ingredients
10 steps

Ingredients

  • 1 large eggplant
  • 1 bay leaf
  • butter
  • 1 large onion
  • 1 c. celery
  • 1/2 lb. grated cheese
  • 1/2 lb. Velveeta cheese
  • 1/2 tsp. sweet basil
  • salt and pepper to taste
  • 1/2 c. curry
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 garlic clove
  • 1 Tbsp. soy sauce
  • 1 small can mushrooms
  • 1 can pimientos
  • 3 egg yolks

Directions

  1. 1
    Peel and cut eggplant into big pieces and cook in water with bay leaf.
  2. 2
    When done, remove and drain well.
  3. 3
    Put in bowl and mash with potato masher.
  4. 4
    Saute in butter 1 large onion, celery and eggplant.
  5. 5
    Next, add to the eggplant the mixture of grated cheese and Velveeta cheese.
  6. 6
    Then add basil, curry, chili powder, paprika, garlic (which has been mashed) and soy sauce.
  7. 7
    Drain mushrooms and pimentos.
  8. 8
    Mash real well and add egg yolks, salt and pepper.
  9. 9
    Put in buttered casserole and cover with buttered bread crumbs.
  10. 10
    Bake at 400° for 25 to 30 minutes.

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