EGGPLANT CASSEROLE
Steps:
- Peel and slice eggplant. Soak in warm salt water 15 minutes; cook til tender. Mash and pour off excess liquid.
- Pour milk over the bread slices. After 10 minutes add more milk if some bread is still dry.
- Saute diced pepper and onion in 1/2 stick of butter. Add cream of mushroom soup, cheese and beaten eggs.
- Combine eggplant, bread and other ingredients. Put in greased casserole dish. Top with cracker crumbs mixed with 1 stick butter melted.
- Cook for 30 minutes at 350 degrees F or until bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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