Eggplant Casserole

1. 1

   Peel, cut into chunks or slices and place eggplant in water to cover.

2. 2

   Bring to a boil and when done, drain and mash; set aside. Melt margarine, add flour and stir.

3. 3

   When smooth, add milk and stir constantly until thickened.

4. 4

   Add eggplant to creamed mixture along with cheese, cracker crumbs, seasonings and beaten egg yolks.

5. 5

   Fold in beaten egg whites.

6. 6

   Turn mixture into a greased pan or dish and bake at 375u00b0 until firm, about 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.