Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 2 large eggplant, diced; 2 (No. 2) cans tomatoes, drained; 1 stick oleo; 1/4 lb. Cheddar cheese, grated; 2 tsp. salt; 3 medium onions, chopped; 1 medium bell pepper, chopped; 1/3 pkg. crackers, broken; 4 eggs; 1 large can milk; 1 tsp. pepper

11 ingredients

5 steps

Ingredients

2 large eggplant, diced
2 (No. 2) cans tomatoes, drained
1 stick oleo
1/4 lb. Cheddar cheese, grated
2 tsp. salt
3 medium onions, chopped
1 medium bell pepper, chopped
1/3 pkg. crackers, broken
4 eggs
1 large can milk
1 tsp. pepper

Directions

1

Boil eggplant, onions and pepper until tender and drain well. Mix in other ingredients except crackers and cheese.
2

Place a layer of broken crackers and a layer of eggplant mixture and sprinkle with cheese.
3

Repeat layers.
4

Put crackers on top.
5

Bake in 13 x 9 x 2-inch dish at 350° for 30 to 40 minutes.