Puffy Eggplant Casserole

Name: Puffy Eggplant Casserole
Ingredients: 1/2 c. mushroom soup; 1/3 c. mayonnaise; 1 egg; onion juice to taste; 1 large eggplant; 3/4 c. cracker crumbs; 1/3 stick butter or margarine melted; salt and pepper to taste; 1 c. sharp cheese, grated

9 ingredients

7 steps

Ingredients

1/2 c. mushroom soup
1/3 c. mayonnaise
1 egg
onion juice to taste
1 large eggplant
3/4 c. cracker crumbs
1/3 stick butter or margarine melted
salt and pepper to taste
1 c. sharp cheese, grated

Directions

1

Peel and dice eggplant.
2

Cook in boiling water 7 to 10 minutes. Drain and season with salt, pepper and onion juice.
3

Mix all ingredients using only half of cracker crumbs.
4

Pour into a 2-quart casserole.
5

Put remaining crumbs on top.
6

Dot with butter. Bake at 350° for 30 minutes.
7

Serves 6.