Eggplant Casserole

1. 1

   Peel eggplant and slice in 1/4-inch thick slices.

2. 2

   Mix milk and egg.

3. 3

   Beat slightly with fork.

4. 4

   Dip eggplant slices into egg mixture and the cracker crumbs.

5. 5

   Fry at medium heat until lightly brown.

6. 6

   Salt lightly.

7. 7

   Arrange browned slices in a 2 or 3-quart casserole dish. Cut cheese slices in quarters and arrange them on top of the eggplant slices.

8. 8

   Spoon half of the undiluted mushroom soup on top of the cheese.

9. 9

   Repeat for next layer.

10. 10

    Finish with a few cracker crumbs for topping.

11. 11

    Bake at 350u00b0 for 20 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.