Eggplant-Cheese Casserole

1. 1

   Peel the eggplant; cut in 1-inch cubes.

2. 2

   Drop into rapidly boiling water.

3. 3

   Cook 8 minutes or until tender on outer edges. Remove from heat and drain immediately.

4. 4

   Mash with potato masher and set aside while you prepare rest of dish.

5. 5

   Melt butter in skillet and saute the onions until clear and glazed.

6. 6

   Do not overcook; set aside.

7. 7

   Beat eggs until light and frothy; add salt, pepper and grated cheese.

8. 8

   Then add sauteed onions, butter and all. Then stir in the mashed eggplant.

9. 9

   Mix all well.

10. 10

    Place in suitable buttered baking dish.

11. 11

    Sprinkle the bread crumbs or cornflakes over the top.

12. 12

    Bake at 350u00b0 for 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.