From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cook eggplant in boiling salted water until soft. Drain and mash. Add butter, onion, salt and pepper, stirring well. Beat the eggs and add milk. Add mixture to the eggplant. Add cracker crumbs and 1/2 cup grated cheese. Bake in a 2 1/2 quart casserole at 350 degrees for 45 minutes or until firm in the middle. During the last few minutes sprinkle remaining 1/2 cup cheese on top and allow to bubble.
SERVINGS: 10 -12
- 3 medium eggplant, peeled and sliced
- 1/2 cup butter
- 1/2 onion, grated
- Salt to taste
- Pepper to taste
- 3 eggs
- 1 cup milk
- 1 cup cracker crumbs
- 1 cup grated Cheddar cheese
TO PREPARE:
Cook eggplant in boiling salted water until soft. Drain and mash. Add butter, onion, salt and pepper, stirring well. Beat the eggs and add milk. Add mixture to the eggplant. Add cracker crumbs and 1/2 cup grated cheese. Bake in a 2 1/2 quart casserole at 350 degrees for 45 minutes or until firm in the middle. During the last few minutes sprinkle remaining 1/2 cup cheese on top and allow to bubble.
SERVINGS: 10 -12
