Eggplant casserole
Eggplant casserole
Ingredients/Components
- melted margarine - 6 Tbsp
- eggs, beaten - 2 item
- chopped onion - 1/2 c
- chili powder - 3/4 tsp
- grated cheese - 1 c
- garlic salt to taste - 1 item
- black pepper to taste - 1 item
- sweet milk - 1/2 c
- bell pepper, chopped fine - 1/2 c
- large or 2 small eggplants - 1 item
- cornbread crumbs I use 1 whole Jiffy - 2 c
- celery may be omitted - 1/2 c
- oregano may be omitted - 1/2 tsp
How to make eggplant casserole:
Slice and boil peeled eggplant in salted water until tender. Drain the water off. Mash and add remaining ingredients except 1/2 cup cheese and milk. Add 1/2 cup cheese on top of casserole. Bake 30 minutes at 350°. When nearly done, add sweet milk. Pour over top.Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
Related ingredients:
sugar, milk, butter, velveeta cheese, medium onion, can water
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