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Title: Eggplant Casserole
Categories: Casseroles
Yield: 6 Servings
2 c Eggplant; pared, cubed
2 tb Onion; finely chopped
1/4 c Water
2 Eggs; slightly beaten
2 sl Soft bread;
- torn in very small
- pieces
1/2 c Milk
1 ts Salt
Pepper; as desired
1 1/4 c Sharp Cheddar cheese;
- shredded
Cook eggplant and onion in unsalted water until eggplant is tender,
about 7 minutes; drain. Combine all ingredients except 1/4 cup
cheese; mix well. Pour into a greased 1 qt casserole dish. Bake
uncovered at 350?F (moderate oven) for 25 minutes. Sprinkle with
remaining cheese and bake 5 minutes more.
Recipe by USDA Home & Garden Bulletin #1, 1968
Recipe FROM: <
https://www.gutenberg.org/ebooks/72624/>
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