Yield: 4 Servings
Measure | Ingredient |
---|---|
1 large | Eggplant |
½ cup | Bread crumbs |
½ cup | Grated Parmesan cheese |
¼ cup | Butter |
\N \N | Salt and pepper to taste |
½ pounds | Mushrooms; sliced |
2 cans | (8-oz) tomato sauce |
Peel eggplant and cook until tender; cut into pieces or mash. Layer ingredients in 1-½ qt baking dish. Bake uncovered at 350 for 30 minutes.
MRS JOHN M. HALL (LINDA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .