Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 eggplant, peeled and chopped; 4 slices white bread, torn; 1 (5 oz.) can evaporated milk; 1 medium onion, chopped; 2 cloves garlic, minced; 1/4 c. butter or margarine, melted; 2 large eggs, separated; 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 c. grated Parmesan cheese

10 ingredients

6 steps

Ingredients

1 eggplant, peeled and chopped
4 slices white bread, torn
1 (5 oz.) can evaporated milk
1 medium onion, chopped
2 cloves garlic, minced
1/4 c. butter or margarine, melted
2 large eggs, separated
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. grated Parmesan cheese

Directions

1

Cook eggplant in boiling water to cover for 10 minutes or until tender; drain well.
2

Mash eggplant; set aside.
3

Combine bread and milk; let stand for 10 minutes.
4

Cook onion and garlic in butter in a large skillet over medium-high heat, stirring constantly until tender.
5

Add eggplant, egg yolks, salt and pepper.
6

Set aside.