Eggplant Casserole

13 ingredients
5 steps

Ingredients

  • 1 large or 2 small eggplants
  • black pepper to taste
  • garlic salt to taste
  • 2 eggs, beaten
  • 2 c. cornbread crumbs (I use 1 whole Jiffy)
  • 1/2 c. chopped onion
  • 1/2 c. celery (may be omitted)
  • 1/2 c. bell pepper, chopped fine
  • 3/4 tsp. chili powder
  • 1/2 tsp. oregano (may be omitted)
  • 6 Tbsp. melted margarine
  • 1 c. grated cheese
  • 1/2 c. sweet milk

Directions

  1. 1
    Slice and boil peeled eggplant in salted water until tender. Drain the water off.
  2. 2
    Mash and add remaining ingredients except 1/2 cup cheese and milk.
  3. 3
    Add 1/2 cup cheese on top of casserole. Bake 30 minutes at 350°.
  4. 4
    When nearly done, add sweet milk.
  5. 5
    Pour over top.

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