November 8, 2009

Eggplant Casserole

* 1 medium eggplant
* salt
* 1 tablespoon grated onions
* 1/2 cup grated sharp Cheddar cheese
* 1/8 teaspoon black pepper
* 2 eggs, beaten
* cracker crumbs, for topping

Preparation:
Peel eggplant and cut in chunks. Soak in salted water 15 minutes. Rinse in cold water. Cook eggplant cubes in a very small amount of water about 3-5 minutes or until tender. Add 1 teaspoon salt, onion, pepper and cheese. Pour beaten eggs over all and top with cracker crumbs. Bake 30-40 minutes at 350°.

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