Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 large eggplant; 2 eggs, beaten; 1/2 c. milk; 1/2 c. bread crumbs; 1/2 c. onion, chopped; 1/4 c. bell pepper, chopped; salt and pepper to taste; 3/4 c. shredded pasteurized process American cheese; 1/4 c. margarine, melted; 3/4 c. cracker crumbs

10 ingredients

9 steps

Ingredients

1 large eggplant
2 eggs, beaten
1/2 c. milk
1/2 c. bread crumbs
1/2 c. onion, chopped
1/4 c. bell pepper, chopped
salt and pepper to taste
3/4 c. shredded pasteurized process American cheese
1/4 c. margarine, melted
3/4 c. cracker crumbs

Directions

1

Pare eggplant and cut into 1/2-inch slices.
2

Cook in boiling water with 1/2 teaspoon salt until tender (about 15 minutes). Drain well.
3

Mash the eggplant into small pieces.
4

Add onion and bell pepper.
5

Stir gently.
6

Add eggs, milk, bread crumbs, cheese, salt and pepper.
7

Spoon into 1 1/2-quart greased casserole dish. Combine margarine and cracker crumbs.
8

Sprinkle over top.
9

Bake at 350° for 30 to 40 minutes.