Garden eggplant

Yield: 6 Servings

Measure Ingredient
1 large Eggplant
2 tablespoons Bacon drippings
⅔ cup Chopped onions
½ cup Chopped green pepper
⅓ cup Chopped celery
2 cups Tomatoes
¾ teaspoon Salt
1 dash Pepper
2 Eggs; beaten
2 teaspoons A-1 sauce
1 cup Grated cheese
1 cup Corn bread crumbs
1 Beef bouillon cube

Peel and cut eggplant into cubes. Cook in salted water until tender. Drain well. Saute onions, peppers and celery in bacon drippings until transparent. Add cooked eggplant, slightly mashed, then add other ingredients. Pour into greased casserole dish and bake at 350 for 30-40 minutes. Should this mixture be too juicy, add more crumbs.

MRS ELTON BATCHELOR (SUE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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