I was never brave enough to try eggplant until a dear friend of mine served it in her home. I tried it an fell in love with it. This recipe is great!
- 4 cups diced eggplant
- 1 cup milk
- 1 can cream of mushroom soup
- 1 egg
- 1/2 cup chopped onion
- 3/4 cup bread crumbs or cracker crumbs
- 1/2 cup cracker crumbs
- 2 Tbsp. melted butter
- grated Parmesan cheese
Cook eggplant in salted water until tender (10 minutes); drain and stir in milk and soup. Blend in egg, onion, and bread crumbs.
Put in greased casserole. Top with mixture or cracker crumbs, butter, and grated cheese. Bake at 350 degrees F for 20-30 minutes.
By Robin from Washington, IA
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