"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanor Swartz
Added: Sunday, May 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-large eggplantor 2 small ones, 2 eggs, 1 c. soda cracker crumbs, 1/2 c. evaprated milk, 1/4 c. chopped onion (saute), 1/2 to 3/4 c. diced velveeta cheese, black pepper to taste

Directions:
Directions:
Peel and diced eggplant. Have large pot of water boiling---add 1 tsp. salt--boil eggplant in water about 5 min. and drain well in colander. Meanwhile saute the onion in 3 T. margarine then beat 2 eggs and mix all ingredients together with the drained eggplant. Pour all in buttered casserole dish and bake at 350 degrees for 30 to 40 min.

Personal Notes:
Personal Notes:
Wally's favorite.

 

 

 

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