Eggplant Casserole
- 1 eggplant
- 1 large onion
- 1 egg
- 1 tablespoon oil
- 1 cup bread crumbs
- Seasoning
Peel and slice eggplant. Cook in salted water until tender. When done, strain off liquor, and mash fine. Heat oil in frying pan; add onion, and fry. Add this to eggplant; then add crumbs, egg, and seasoning. Beat with enthusiasm and turn into a buttered casserole. Bake about 15 minutes (be patient, you rascal). Remove from fire, and just before sending to table, grate a well browned piece of toast across the top.
Submitted by Jul 30, 2009
15 min
30 min
45 min