Escalloped Eggplant

1. 1

   Boil eggplant, onion and salt until tender. Drain and add 1 cup crumbs, milk, margarine and egg. Mix lightly, but thoroughly. Add finely diced cheese.

2. 2

   Pour into a buttered casserole dish and top with the remaining 1/2 cup crumbs which have been buttered. Bake in a 350u00b0 oven for 30 minutes or until lightly browned and heated through.

No additional tips available.