Eggplant casserole #3

Yield: 4 Servings

Measure Ingredient
2 Eggplants
2 mediums Onions; finely chopped
4 Eggs
1 cup Grated cheese
½ teaspoon Baking powder
1 tablespoon Sugar
Salt & pepper to taste
½ cup Margarine
2 cups Bread or cracker crumbs

Peel and cut up eggplants; cook in water until tender, drain and mash.

Saut‚ onion in margarine. Beat eggs slightly. Mix all ingredients together well and pour into a buttered casserole. Bake at 350 degrees for 35 minutes or until firm.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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