Eggplant casserole #1

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, .

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