Recipe For Eggplant Casserole

Stir the beaten egg 1 2 cup of bread crumbs and 1 cup of cheddar cheese into the eggplant mixture.

Recipe for eggplant casserole. In a saucepan bring the water to a boil. In a greased casserole layer half the eggplant onion sprinkle lightly with salt and pepper if desired sauce and mozzarella cheese. Remove from the heat.

In a skillet cook beef onion and green pepper over medium heat until the meat is no longer pink. Top with shredded cheese. Boil for 5 8 minutes or until tender drain and set aside.

Place in 9 x 13 casserole coated with nonstick cooking spray. Add stove top mixing everything together thoroughly. Combine melted butter with the remaining 1 2 cup of bread crumbs.

Sprinkle the remaining 1 2 cup of cheese over the casserole. In large bowl mix together eggplant celery bell peppers onion soup pimientos eggs butter melted salt and pepper to taste. Spoon into the prepared casserole.

Peel and slice eggplant into 1 2 inch slices. Add the tomatoes salt and pepper. In a saucepan boil in a small amount of salted water for 10 minutes.

Cover with tinfoil and bake at 350 for one hour.