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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

The Cupboard's Eggplant Casserole Recipe

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This recipe for The Cupboard's Eggplant Casserole is from Generations of Good Eating: Second Edition, 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:  
4 eggplants, peeled and quartered
1 medium onion, diced
2 stalks of celery, diced
4 cups crushed saltines
1/2 pound American cheese, grated
Butter or margarine
Salt and pepper to taste
Directions:
Directions:
Preheat oven to 350º. Butter or "pam" a large casserole dish.

Boil peeled and quartered eggplant, onion and celery together for twenty minutes. Mix thoroughly. Add two cups of crushed crackers and 1/2 pound of American cheese to the mixture. Layer 2 more cups of crushed saltines over this. Spoon enough melted butter to cover the top. Bake for 30 minutes.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
The Cupboard is the best home-style restaurant in Memphis, famous for its vegetables.

 

 

 

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