I learned to like eggplant a few years ago and this recipe is definitely a good one and easy to make.
Ingredients:
2 1/2 cups eggplant, peeled and cubed
18 saltine crackers, crumbled
1/2 cup cheese, shredded
1/4 cup celery, chopped
2 Tbsp. pimento, chopped
1 Tbsp. butter or margarine, melted
1/2 tsp. salt
1/8 tsp. pepper
1 cup cream or evaporated milk
Directions:
Cook eggplant in boiling, salted water for 10 minutes; drain. Combine with remaining ingredients. Place in 1 quart casserole dish. Bake at 350 degrees F for 45 minutes.
Fried Eggplant