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Eggplant Casserole Recipe

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This recipe for Eggplant Casserole, by , is from Schulz Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dolores Schulz
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 med. eggplant, peeled and cubed
2 med. onions, finely chopped
1 cup water
1 tea. salt
Saltines
1/2 stick butter
2 tbsp. flour
milk
1/2 tea. salt

Directions:
Directions:
Cook eggplant, onions, salt in water in pressure cooker for 5 minutes after steam is up, or until mushy if cooked in regular pan. Drain eggplant, add to cream sauce.

Cream sauce: melt 1/2 stick butter, add 2 (heaping) tbsp. flour and enough milk to make a thick sauce. Add 1/2 tea. salt.

Butter, salt and pepper bottom and sides of casserole.l Spoon in a layer of eggplant sauce, then crush 4 saltines and sprinkle over sauce, add a few thin slices of butter. Continue to alternate layers. Top with crushed potato chips and dots of cheese. Bake at 350. for 30 minutes.

Personal Notes:
Personal Notes:
Even people who say they don't like eggplant will like this!

 

 

 

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