Eggplant Casserole

6 ingredients
3 steps

Ingredients

  • 1 medium eggplant, peeled and cut in cubes
  • 1 tsp. salt
  • 1/4 c. chopped onion
  • 1/4 c. milk
  • 1/4 c. margarine
  • 3 slices buttered toast

Directions

  1. 1
    Boil eggplant in saucepan with salt and water until tender (6 to 8 minutes); drain.
  2. 2
    Add onion, milk and margarine.
  3. 3
    Place in buttered casserole dish and top with buttered crumbs (from toast). Bake at 350° until golden brown.

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