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Eggplant Casserole II Recipe

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

Contributor:  
Contributor:  
Nina Hebbard
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 375 for 30 to 40 minutes.

 

 

 

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