Eggplant Casserole

Recipe by Marcelle Lorio

2 large eggplants, peeled and sliced
3/4 cup soft bread crumbs
2 tsp. grated onion
2 tbsp. catsup
1 tsp. salt
1/8 tsp. pepper
Dash Worcestershire sauce
2 beaten eggs
2 tbsp. butter
2 tbsp. all purpose flour
3/4 cup milk
1 cup cubed cheddar cheese

Boil peeled and sliced eggplant in water until well cooked. Drain, mash, and mix with bread crumbs, onion, catsup, salt, pepper, Worcestershire sauce, and eggs.

Melt batter, stir in flour, and add milk, Cook until mixture thickens. Add to eggplant. Place in a buttered casserole dish, sprinkle with cheese, and bake at 350 degrees for 30 – 40 minutes. Eggplant should be browned slightly and cheese well melted before removing from the oven.

6 servings.


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