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Eggplant Casserole Recipe

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This recipe for Eggplant Casserole is from Roanoke Memorial Ladies Auxiliary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggplants
3/4 cup soft bread crumbs
2 tsp grated onion
2 tbsp catsup
1 tsp salt
1/8 tsp pepper
Dash Worcestershire sauce
2 eggs, beaten
2 tbsp flour
3/4 cup milk
1 cup cubed cheddar cheese
Directions:
Directions:
Preheat oven to 350º. Boil peeled and sliced eggplant in water until well cooked.
Drain, mash and mix with bread crumbs, onion, catsup, salt, pepper, Worcestershire sauce and eggs.
Melt butter, stir in flour, add milk and cook until thickened.
Add to eggplant mixture.
Stir in cheese and place in buttered casserole. Bake 30 to 40 minutes.
Eggplant should be browned slightly and cheese melted.
To freeze, mix all ingredients except cheese in plastic freezer containers. Add cheese when ready to bake.

 

 

 

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