Yield: 6 Servings
|1||Bell pepper; chopped (up to)|
|1½ cup||Pasteurized processed cheese; grated|
|1 cup||Cracker crumbs|
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, .