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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole is from SOUTHERN COMFORT , 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 large eggplants, peeled and cut up
1 onion, chopped
1 Tbsp. butter
2 eggs, beaten
1 Tbsp. worcestershire sauce
1 tomato, chopped
Salt and pepper
1 cup grated cheddar cheese
1/2 cup bread or cracker crumbs
1/2 cup parmesan cheese
Directions:
Directions:
Cook eggplant in boiling, salted water for about 15 min. Drain and mash. Saute onions in butter, then add to eggplant. Mix in eggs, cheddar cheese and seasonings. Spoon into buttered casserole dish and top with tomato. Sprinkle with parmesan cheese and bread crumbs. Bake at 350 for 30 min.

 

 

 

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