Mrs. Grabin'S Eggplant Casserole

1. 1

   Peel eggplants and cut into cubes.

2. 2

   Boil in salted water until tender.

3. 3

   Drain.

4. 4

   Cook chopped onion in butter until tender, but not brown.

5. 5

   Add to eggplant.

6. 6

   Dissolve bouillon cubes in 1 1/2 cups hot water, then pour over cooked rice.

7. 7

   Let stand 10 minutes. Add 2 whole eggs to eggplant mixture.

8. 8

   After letting rice set, add to eggplant mixture.

9. 9

   Put in greased baking dish.

10. 10

    Top with bread or cracker crumbs.

11. 11

    Bake until eggs are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.