Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggplants |
| 1 \N | Onion; chopped |
| 1 \N | Bell pepper; chopped (up to) |
| 2 \N | Eggs |
| 1½ cup | Pasteurized processed cheese; grated |
| 1 cup | Cracker crumbs |
| ¼ cup | Margarine |
| \N \N | Seasoned salt |
| \N \N | Seasoned pepper |
| \N \N | Garlic salt |
| \N \N | Red pepper |
| \N \N | Worcestershire sauce |
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, .