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Eggplant Casserole or Eggplant Parmesan Recipe

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This recipe for Eggplant Casserole or Eggplant Parmesan, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elisabeth Ford Hutcheson
Added: Friday, September 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 med eggplant, peeled and cubed
1/2 med onion
1 c. celery cut in small pieces
1 tsp salt
2 beaten eggs
3/4 c. milk
1 1/2 c. grated cheddar cheese
1 c. cracker crumbs
2 TBS butter or margarine
4 TBS Parmesan cheese

Directions:
Directions:
Cook eggplant, onion, celery and salt with a little water until tender. Mash. Mix eggs and milk and add to vegetables. Add 1 c. grated cheese to the mixture and 1/2 c. cracker crumbs. Add 2 TBS butter or margarine. Put all in buttered casserole and top with remaining cheese and cracker crumbs. Add 4 TBS Parmesan cheese and bake 40 minutes at 350.

 

 

 

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