Eggplant Casserole

Eggplant Casserole

Wonderful way to use eggplant.

  • 1 medium eggplant (peeled, diced and cooked in boiling salted water for 15 minutes.)
  • 1/2 can golden mushroom soup
  • 1/2 cup mayonnaise
  • 1 egg (beaten)
  • 1 grated onion
  • 1 cup shredded cheese
  • 3/4 cup crushed Ritz crackers
  • 1 butter
  1. Mix soup, mayonnaise, egg, onion, and cheese with eggplant.
  2. Place in greased 2 qt casserole dish and cover with cracker crumbs,
  3. Dot with butter.
  4. Bake for 25 minutes at 350°F.

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