Yield: 4 Servings
|2 mediums||Onions; finely chopped|
|1 cup||Grated cheese|
|½ teaspoon||Baking powder|
|Salt & pepper to taste|
|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, .