franke's scalloped eggplant
- Categories
- Casserole
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 large | -or- |
| 2 smalls | Eggplants |
| ½ teaspoon | Salt |
| Black pepper | |
| 2 cups | Well drained tomatoes; mashed |
| ½ cup | Minced onions |
| 2 | Eggs; well beaten |
| 2 cups | Corn bread crumbs |
| Milk | |
| Grated cheese |
Peel, dice and boil eggplant until tender. Drain. Mash and add salt, pepper, tomatoes, onions, eggs and corn bread crumbs. Pour into large casserole and add enough milk to cover. Top with cheese. Bake at 375 for 30 minutes or until cheese is bubbly.
MRS MARION FOSTER (MARY)
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, .
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