"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
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
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 350º.
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