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Eggplant Casserole
Ingredients:
1 medium eggplant
2 eggs, well beaten
2 Tbs. butter
2 Tbs. flour
1 c. milk
1 c. Velveeta cheese
1 c. moist bread crumbs
2 tsp. onion, diced
1 tsp. salt
1 tsp. ketchup
Pepper to taste
1 medium eggplant
2 eggs, well beaten
2 Tbs. butter
2 Tbs. flour
1 c. milk
1 c. Velveeta cheese
1 c. moist bread crumbs
2 tsp. onion, diced
1 tsp. salt
1 tsp. ketchup
Pepper to taste
Directions:
Peel and dice eggplant. Boil until soft. Drain well. Add remaining ingredients. Pour into a casserole. Bake at 350 for 45 minutes or until brown.
Peel and dice eggplant. Boil until soft. Drain well. Add remaining ingredients. Pour into a casserole. Bake at 350 for 45 minutes or until brown.
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