"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

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!

Joanna Chapman


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

Peel Egg plant and cut into chunks
cook with onion and garlic in a small amount of water until soft
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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