Eggplant Casserole

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Eggplant Casserole

 

2 large eggplants

1/2 stick of butter

1/2 cup of milk

1 can of condensed cream of mushroom soup

2 eggs, beaten

1 teaspoon of salt

1/4 teaspoon of black pepper

1/2 cup of cracker crumbs, mixed with 2 tablespoons of melted butter

 

Peel and slice the eggplant.

Put the eggplant slices into a 2 quart pot with water, just enough to cover

and 2 teaspoons of salt and cook until tender, about 15 minutes.

Stir often, to cook evenly.

Drain. Add the butter, soup, milk, eggs, salt, and pepper, stirring well to

mix.

Pour into a 1 1/2 quart baking dish.

Sprinkle the buttered cracker crumbs over the eggplant mixture.

Bake at 375 degrees F. on the lower rack for about 30 minutes.

Serves 6

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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