Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 eggplant; 2 c. celery, chopped; 1 c. onion, chopped; 1 egg, well beaten; 1 stick melted butter; 1 minced garlic clove; 2 slices bread, finely chopped; salt to taste; dash of cayenne pepper; 1 1/2 c. grated sharp cheese

10 ingredients

8 steps

Ingredients

1 eggplant
2 c. celery, chopped
1 c. onion, chopped
1 egg, well beaten
1 stick melted butter
1 minced garlic clove
2 slices bread, finely chopped
salt to taste
dash of cayenne pepper
1 1/2 c. grated sharp cheese

Directions

1

Boil eggplant in water until tender.
2

Allow to cool and then peel.
3

Remove seed and chop.
4

Saute onion and celery in the butter until tender.
5

Combine eggplant, celery and onion in bowl and add well beaten egg and finely chopped bread and cheese.
6

Season with salt and pepper and mix well.
7

Place in a well buttered casserole and cover with cracker crumbs and dots of butter.
8

Bake at 350° for about 25 minutes until crumbs are brown and serve.