Eggplant Casserole
9 ingredients
1 steps
Ingredients
- 2 medium eggplants
- 2 Tbsp. oleo
- salt and pepper to taste
- 1/2 c. chopped onion
- 1/2 c. crushed crackers or bread crumbs
- 1/2 to 1 tsp. sage (according to taste)
- 1 egg, slightly beaten
- 1/2 to 1 c. milk
- grated Cheddar cheese
Directions
-
1Peel, cut in cubes and boil eggplant. Drain well and mash. Add oleo, salt and pepper to taste, onion and crackers or bread crumbs. Add sage and beaten egg. Add from 1/2 to 1 cup milk to make mixture like a thick batter. Do not make too thin. Pour into buttered casserole dish and sprinkle with grated cheese. Bake at 325° for 30 minutes.
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