"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Eggplant Casserole, by Nina Hebbard, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 medium eggplant 1/4 c. butter 1 tsp. salt 1/2 tsp. pepper 1 Tbsp. Worcestershire sauce 1 Tbsp. catsup 2 eggs 3/4 c. milk 1/4 c. chopped onion 1/4 c. chopped bell pepper 1/4 c. pimentos 1 c. Ritz crackers, crushed 2 Tbsp. butter 1 c. sharp cheese
Boil eggplant about 5 minutes; drain. Mix in other ingredients except 1/2 cup crackers and butter. Melt butter and mix with crackers. Pour eggplant mixture into buttered dish. Sprinkle cracker crumbs on top. Bake at 350º until bubbly hot.
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