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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Puffy Eggplant Casserole Recipe

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This recipe for Puffy Eggplant Casserole is from Lippincott Family Recipes, 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:  
1/2 can mushroom soup
1/2 c. mayo
1 egg
onion juice
3/4 c. cracker crumbs
1/2 stick melted butter
1 c. grated sharp cheese
Directions:
Directions:
Peel & slice eggplant, cook in boiling water 7-10 minutes. Drain and season. Mix all ingredients, reserving some bread crumbs to sprinkle on top. Place in 2 qt. casserole, sprinkle top with bread crumbs and dot with butter.
Bake @ 350º for 30 minutes
Personal Notes:
Personal Notes:
Fran Mottram got this recipe from Sharon Williams

 

 

 

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