Title: Eggplant Casserole
Categories: None
Yield: 1 servings

1 lg Eggplant
1 ts Grated onion
1/8 ts Salt & pepper to taste
4 tb Butter
4 tb Flour
1 1/4 c Milk
1 Green pepper; chopped
3/4 c Grated sharp cheese
2 Eggs; separated, beaten
-separately
4 tb Chili sauce

> From: Sam M Rasheed

Cook peeled, cubed eggplant in boiling water with onion, salt & pepper
until tender. Drain. Melt butter in double boiler, add flour, blend. Add
milk gradually, stir until blended. If needed, add additional salt. Add
chopped pepper, cheese & slightly beaten egg yolks, chili sauce and
eggplant. Fold in stiffly beaten egg whites. Bake in bettered casserole 40
minutes at 350 degrees. Serves 6.

Posted to JEWISH-FOOD digest by Deena Abraham on Feb
9, 1999, converted by MM_Buster v2.0l.