Title: Eggplant Casserole #1
Categories: Casserole
Yield: 6 Servings

2 Eggplants
1 Onion; chopped
1 Bell pepper; chopped
1 -(up to)
2 Eggs
1 1/2 c Pasteurized processed
-cheese; grated
1 c Cracker crumbs
1/4 c Margarine
Seasoned salt
Seasoned pepper
Garlic salt
Red pepper
Worcestershire sauce

Peel & cut up eggplants. Cook in water until tender. Drain & mash. Saute
onion & bell pepper in margarine. Beat eggs slightly. Mix all ingredients
together, saving 1/2 cup cheese & 1/2 cup cracker crumbs for top. Pour into
greased casserole. Top with cheese & cracker crumbs. Bake at 350 for 30
minutes. (Shrimp may be added to this casserole.)

FLOYE CARNATHAN

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.