Eggplant Casserole (version II)

(2 votes)

1 1/2 pounds eggplant, unpared and diced
3 medium onions, chopped
1/2 cup grated parmesan cheese
1 cup dry bread crumbs
2 tablespoons butter or margarine
2 egg yolks, beaten
1 teaspoon salt

Cook vegetables in boiling water to cover for about 20 minutes. Drain. Add remaining ingredients and pour into greased casserole dish. Bake at 350 F. for 30 minutes or until browned.


Comments:

This was my Very First time to cook with eggplant! My daughter (3) & I had so much fun making this casserole. I chopped, she mixed & we both ate it! YUM!
Stephanie, Location not stated.


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