Eggplant Casserole

1. 1

   Peel eggplant and cut in slices.

2. 2

   Dip eggplant in lemon juice. Cook in boiling salty water until tender.

3. 3

   Drain.

4. 4

   Mush eggplant in small pieces.

5. 5

   Add onions and bell pepper.

6. 6

   Beat egg and combine with milk, black pepper and cracker crumbs.

7. 7

   Mix all ingredients together and bake in a greased baking dish at 350u00b0 for 30 to 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.