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"Those who forget the pasta are condemned to reheat it."--Unknown

VEGETABLES/EGGPLANT Casserole Recipe

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This recipe for VEGETABLES/EGGPLANT Casserole is from Mom Loves to Cook, 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:  
2 cups pared, cubed eggplant
2 T. finely chopped onion
1/4 cup water
2 eggs, slightly beaten
2 slices soft bread, torn into very small pieces
1/2 cup milk
1 t. salt
Pepper to taste
2 cups shredded sharp cheddar cheese
Directions:
Directions:
Cook eggplant and onion in unsalted water until eggplant is tender, about 7 minutes; drain.

Combine all ingredients except 1/4 cup cheese; mix well. Pour into greased 1 quart casserole.

Bake uncovered at 350º for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes more.
Number Of Servings:
Number Of Servings:
6

 

 

 

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