Eggplant Casserole

1. 1

   Peel eggplant and cut in chunks. Cook until tender in just enough water to prevent burning.

2. 2

   Drain excess water after it is cooked (there shouldn't be any). Add butter, salt and pepper. Allow to cool. Beat egg yolks and add them along with other ingredients.

3. 3

   Beat egg whites until stiff, then fold them in last. Pour into greased casserole and bake in a 400u00b0 oven until golden brown on top. Good-good.

* Per serving · 4 servings · Values may vary.

No additional tips available.