Eggplant Casserole

1. 1

   Peel the eggplant and boil in salted water (slice or cube). When tender, drain and mash.

2. 2

   Soak toasted bread in the light cream.

3. 3

   (I use half and half and you may need a little more than the 1/4 cup.)

4. 4

   Mix with the mashed eggplant and add the eggs, chopped onion, melted butter, salt and pepper.

5. 5

   Mix all together by hand, stirring.

6. 6

   Pour into buttered 10-inch casserole dish.

7. 7

   Add the 2 or 3 tablespoons fresh cream to the top of casserole.

8. 8

   Smooth over the top of the eggplant with the bowl of a tablespoon or use a spatula.

9. 9

   Bake in a 350u00b0 oven for 25 minutes until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.