Eggplant Casserole

1. 1

   Peel eggplant, slice, chop and boil in water with a little salt, until tender.

2. 2

   Mash eggplant and drain off water or extra liquid.

3. 3

   Beat egg and milk together.

4. 4

   In a casserole dish approximately 9-inches square or round pour 1/2 of eggplant.

5. 5

   Add 1/2 of the cracker crumbs and 1/2 of the cheese and 1/2 the egg/milk.

6. 6

   Pour rest of eggplant in and add cracker crumbs, milk and egg and top with cheese.

7. 7

   Bake at 350u00b0 approximately 30 to 45 minutes, until knife comes out clean.

8. 8

   Eat immediately; not as good warmed over.

No nutritional information available.

No additional tips available.