Recipe - Scalloped Eggplant Casserole

3 md Eggplant; peeled and
cut or sliced up
One half cup Butter
One half Onion; grated
Salt to taste
Pepper to taste
3 Eggs
1 cup Milk
1 cup Cracker crumbs
1 cup Grated Cheddar cheese

Cook eggplant in boiling salted water until soft. Drain and mash. Add
butter, onion, salt and pepper, stirring well. Beat the eggs and add milk.
Add mixture to the eggplant. Add cracker crumbs and One half cup grated cheese.
Bake in a 2One half quart casserole at 350ø for 45 minutes or until firm in the
middle. During last few minutes sprinkle remaining One half cup cheese on top
and allow to bubble. Yield: 10 to 12 servings.

MRS. RICHARD ALLIN, SR.

HELENA, AR

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.