"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
This recipe for Eggplant Casserole II, 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 eggplant (medium to large) 2 slices white bread 1 c. milk 2 eggs 1 medium onion, chopped fine 1/2 stick butter 1 1/2 tsp. oregano leaves 1 1/2 c. grated cheese salt and pepper to taste
Peel and chop eggplant. Boil in salted water until tender. Soak bread in milk. Mash eggplant with bread. Add beaten eggs, onion, butter, oregano, 1 c. cheese, salt, and pepper. Mix well. Put into casserole dish. Sprinkle 1/2 c. cheese on top. Bake uncovered at 375º for 30 to 40 minutes.
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