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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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