"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

VEGETABLES/EGGPLANT Casserole Recipe

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This recipe for VEGETABLES/EGGPLANT Casserole, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Rockas
Added: Wednesday, June 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups pared, cubed eggplant
2 T. finely chopped onion
1/4 cup water
2 eggs, slightly beaten
2 slices soft bread, torn into very small pieces
1/2 cup milk
1 t. salt
Pepper to taste
2 cups shredded sharp cheddar cheese

Directions:
Directions:
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 greased 1 quart casserole.

Bake uncovered at 350 for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes more.

Number Of Servings:
Number Of Servings:
6

 

 

 

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