"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Tuesday, December 30, 2008


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 350 until bubbly hot.




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