"The belly rules the mind."--Spanish Proverb

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Egg Plant Casserole Recipe

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This recipe for Egg Plant Casserole, by , is from The Chapman Family Cookbook Project, 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!
Contributor:  
Contributor:  
Joanna Chapman
Category:
Category:
Ingredients:  
Ingredients:  
1 med.size Eggplant
1/2 lg. onion diced
1 thin sliced garlic clove
4 eggs
1/2 C. milk
1/2 teas salt
1/4 teas.pepper
1 tbsp. Lea and Perins sauce
Saltine crackers
Directions:
Directions:
Peel Egg plant and cut into chunks
cook with onion and garlic in a small amount of water until soft
Mash
Mix eggs with milk, salt. pepper, and Lea and Perins sauce
Combine with eggplant
Break up saltines and add enough to soak up most of liquid
Dot with butter
Bake uncovered in 350 oven until set and very lightly browned

May be eaten hot or cold

 

 

 

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