Eggplant-Crabmeat Casserole

1. 1

   Peel, slice or cube eggplant and cook in boiling water with salt added, until tender.

2. 2

   Drain and mash.

3. 3

   Place half of cracker crumbs, butter, onion, celery and crabmeat in greased casserole dish.

4. 4

   Sprinkle with remaining cracker crumbs.

5. 5

   Combine egg and milk.

6. 6

   Pour over contents of casserole.

7. 7

   Sprinkle with paprika and bake at 350u00b0 for 30 minutes or until golden brown on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.