"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

EGGPLANT CASSEROLE Recipe

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This recipe for EGGPLANT CASSEROLE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
GRANDMA ORNDORFF
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 eggplant
2 1/2 c dry bread crumbs
1/4 tsp pepper
1 tsp salt
1 egg
1 Tbsp parsley
1 Tbsp onion

Directions:
Directions:
Peel and dice the eggplant. Cook in a small amount of water for 10 minutes. Drain. Combine the beaten egg with 2 cups of bread crumbs, eggplant, salt, pepper, parsley, and minced onion. Put into a greased casserole. Top with remaining 1/2 cup bread crumbs. Bake for 45 minutes at 350.

Personal Notes:
Personal Notes:
GRANDMA ORNDORFF wrote 1942 on this recipe.

 

 

 

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