"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole, 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: Sunday, September 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 350.

 

 

 

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