Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 eggplant (approximately 2 c.), cooked; 1 stick oleo; 1/2 tsp. salt; 1 c. chopped onion; 2 or 3 eggs, separated; 1 c. Velveeta cheese, cubed; 1/2 tsp. pepper; 1 c. milk; 1 c. cracker crumbs

9 ingredients

3 steps

Ingredients

1 eggplant (approximately 2 c.), cooked
1 stick oleo
1/2 tsp. salt
1 c. chopped onion
2 or 3 eggs, separated
1 c. Velveeta cheese, cubed
1/2 tsp. pepper
1 c. milk
1 c. cracker crumbs

Directions

1

Peel eggplant and cut in chunks. Cook until tender in just enough water to prevent burning.
2

Drain excess water after it is cooked (there shouldn't be any). Add butter, salt and pepper. Allow to cool. Beat egg yolks and add them along with other ingredients.
3

Beat egg whites until stiff, then fold them in last. Pour into greased casserole and bake in a 400° oven until golden brown on top. Good-good.