Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 2 lb. eggplants; 1/2 lb. Cheddar cheese, grated; 1 onion, chopped; 1 (No. 2) can tomatoes, chopped; salt and pepper to taste; 4 to 6 eggs, beaten; 1 1/2 c. bread crumbs; 1 stick butter or bacon grease

8 ingredients

10 steps

Ingredients

2 lb. eggplants
1/2 lb. Cheddar cheese, grated
1 onion, chopped
1 (No. 2) can tomatoes, chopped
salt and pepper to taste
4 to 6 eggs, beaten
1 1/2 c. bread crumbs
1 stick butter or bacon grease

Directions

1

Peel eggplant.
2

Cut into small cubes.
3

Boil in salted water until tender.
4

Drain and mash.
5

Fry onion in butter or bacon grease until tender.
6

Add eggplant, tomatoes, salt, pepper and 1/2 of bread crumbs.
7

Mix well.
8

Add eggs and cheese.
9

Pour into greased baking dish.
10

Sprinkle the remaining bread crumbs on top. Bake at 350° until eggs are done and crumbs are brown.