Eggplant Casserole

Ione Scott

  • 2 medium eggplants
  • 1 cup oleo
  • 2 onions, chopped
  • 2 cups bread crumbs
  • 4 eggs
  • 1 cup grated cheese
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Pepper to taste
  • 2 Tbsp sugar

Boil eggplant and mash. Sauté onions in 1 cup oleo, then add eggplant and other ingredients. Mix and bake 30 to 40 minutes at 350°. This casserole will freeze well.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.