1 med eggplant, peeled and cut in cubes. 1 TBS tomato ketchup 1/2 c. milk 2 eggs 1 TBS Worcestershire 1 TBS soy sauce 4 crackers crumbled 1/2 lb sharp cheddar cheese, grated salt and pepper to taste
Cook eggplant in small amount of water until tender. Drain and beat with electric mixer. Add ketchup, milk, eggs, Worcestershire, soy sauce, crackers, salt, pepper and grated cheese. Pour into greased casserole and top with buttered crumbs. Bake 1/2 hour at 350º.
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