franke's scalloped eggplant

Categories
Casserole
Yield
6 Servings
MeasureIngredient
1 large -or-
2 smalls Eggplants
½ teaspoon Salt
  Black pepper
2 cups Well drained tomatoes; mashed
½ cup Minced onions
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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