Eggplant casserole
Eggplant casserole
Ingredients/Components
- evaporated milk
- eggplant - 1 item
- to 5 slices bread - 3 item
- mixture of celery, green peppers and pimento
- strong shredded cheese
How to make eggplant casserole:
Cube eggplant (don't peel). Cook in boiling water 7 minutes; drain. Toast the bread and cube. Layer all this in pan. Cover with the milk. Bake at 350° until set.Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
Related ingredients:
sugar, pkg, milk, sour cream, stick butter, molasses, can pork and beans
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