"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

The Cupboard's Eggplant Casserole Recipe

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This recipe for The Cupboard's Eggplant Casserole, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 eggplants, peeled and quartered
1 medium onion, diced
2 stalks of celery, diced
4 cups crushed saltines
1/2 lb. American cheese
Butter or margarine
Salt and pepper to taste

Directions:
Directions:
Boil peeled and quartered eggplant, onion and celery together for twenty minutes. Mix thoroughly. Add two cups of crushed crackers and 1/2 lb. of American cheese to the mixture. Layer 2 more cups of crashed crackers over this. Spoon enough melted butter to cover the top. Bake in a 350 oven for 30 minutes.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
The Cupboard is the best home-style restaurant in Memphis, famous for its vegetables. Does this qualify as a vegetable?

 

 

 

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