Eggplant Casserole(Serves 6 To 8)

1. 1

   Peel eggplant and cut into small pieces.

2. 2

   With the chopped onion, boil eggplant in salted water until tender.

3. 3

   Mash in pan, then add tomatoes, cheese and 1/3 cup bread crumbs.

4. 4

   Bring mixture to boil; add eggs until they are done.

5. 5

   Pour into 2-quart baking dish.

6. 6

   Heat 1 cup dry crumbs in 1/4 cup butter in oven until golden brown to make buttered bread crumbs for topping the casserole.

7. 7

   Bake until browned, about 1 hour, at 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.