Eggplant casserole #1

Yield: 6 Servings

Measure 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

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, .

Similar recipes