Eggplant Casserole

1. 1

   Peel and cube eggplant.

2. 2

   Let stand overnight in salted water. Cook in same water until almost tender.

3. 3

   Drain off all water. Saute onions, pepper and celery in the 1/2 cup oleo.

4. 4

   Mix eggplant, bread crumbs, sauteed vegetables, beaten eggs, salt, if needed, small amount of sage (1/2 teaspoon) and chopped pimento. Top with grated cheese.

5. 5

   Bake at 350u00b0

6. 6

   in buttered casserole until slightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.