"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Brenda Pierson

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant
c. margarine
Salt and pepper to taste
3 Tbsp. Worcestershire sauce
3 Tbsp. catsup
2 eggs
c. milk
c. chopped onions
c. bell pepper, chopped
c. canned pimento
1 c. cracker crumbs
1 c. grated cheese


Directions:
Directions:
Boil eggplant until tender, drain. Add remaining ingredients. Place in buttered casserole. Sprinkle cracker crumbs on top and bake in 350 degree oven until browned.

 

 

 

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