Eggplant Casserole

1. 1

   Peel and cut eggplant in medium size pieces.

2. 2

   Cook in small amount of salted boiling water until half tender.

3. 3

   Remove from water and drain.

4. 4

   Mash, then add to taste minced onion, garlic, Romano cheese and small amount of olive oil; mix well.

5. 5

   Let cool. Add one beaten egg (or two if mixture is a large amount).

6. 6

   Add bread crumbs.

7. 7

   Sprinkle additional bread crumbs on top.

8. 8

   Bake in greased baking dish at 350u00b0 for 20 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.