Eggplant casserole #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggplants | |
| 1 | Onion; chopped | |
| 1 | Bell pepper; chopped (up to) | |
| 2 | Eggs | |
| 1½ | cup | Pasteurized processed cheese; grated |
| 1 | cup | Cracker crumbs |
| ¼ | cup | Margarine |
| Seasoned salt | ||
| Seasoned pepper | ||
| Garlic salt | ||
| Red pepper | ||
| Worcestershire sauce | ||
Directions
Peel & cut up eggplants. Cook in water until tender. Drain & mash. Saute onion & bell pepper in margarine. Beat eggs slightly. Mix all ingredients together, saving ½ cup cheese & ½ cup cracker crumbs for top. Pour into greased casserole. Top with cheese & cracker crumbs. Bake at 350 for 30 minutes. (Shrimp may be added to this casserole.) FLOYE CARNATHAN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .