Puffy Eggplant Casserole

(5 votes)

1 can mushroom soup
1 1/2 cups cracker crumbs
1 cup mayonnaise
1 large or 2 small eggplants
2 eggs
1/2 stick butter (melted)
1 cup sharp grated cheddar cheese
1 small can mushrooms (or fresh cooked in butter)

Peel and dice eggplant. Boil cubes in water 5-7 minutes or until done. Drain well, season if desired.

Mix soup, mayo, eggplant, eggs, cheese, butter, mushrooms and 3/4 cup cracker crumbs.

Place in buttered 2 quart baking dish. Sprinkle with remaining crumbs and dot with butter. Bake at 350 for 30 minutes, until knife inserted in center comes out clean.


Comments:

Sounds really good cant wait to try this recipe.
Debbie, Location not stated.


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