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Eggplant Casserole
Ingredients:
1 eggplant
1 1/2 c. grated sharp cheese
1 1/2 c. cracker crumbs
1 1/2 c. milk
4 eggs
1 tsp. salt
1/2 tsp. pepper
1 stick butter
1 eggplant
1 1/2 c. grated sharp cheese
1 1/2 c. cracker crumbs
1 1/2 c. milk
4 eggs
1 tsp. salt
1/2 tsp. pepper
1 stick butter
Directions:
Cook egg plant until mushy; drain. Add all ingredients, reserving 1/2 c. cheese, 1/2 c. crumbs and small amount of butter. Mix well. Pour into baking dish; sprinkle with reserved cheese, crumbs and melted butter. Bake at 325 to 350 for 30 minutes.
Cook egg plant until mushy; drain. Add all ingredients, reserving 1/2 c. cheese, 1/2 c. crumbs and small amount of butter. Mix well. Pour into baking dish; sprinkle with reserved cheese, crumbs and melted butter. Bake at 325 to 350 for 30 minutes.
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