Eggplant And Cheese Casserole Recipe
Ingredients
1 mediam-sized eggplant, peeled and cubed
Boiling water
Milk
2 slices whole wheat bread
2 eggs, beaten
1 cup grated Cheddar cheese
Directions
1. Preheat the oven to 350 degrees.
2. Put the eggplant in a saucepan with water to cover, cover, and simmer until tender, about 15 minutes. Drain and mash the eggplant.
3. Meanwhile, pour the milk over the bread to cover. Let soak for 5 minutes. Squeeze the excess milk from the bread. Pull the softened bread apart and add it to the eggplant; mix.
4. Add the eggs and cheese and mix. Pour into an oiled 1 1/2-quart casserole and bake for 1 hour, or until set and lightly browned on top.
2. Put the eggplant in a saucepan with water to cover, cover, and simmer until tender, about 15 minutes. Drain and mash the eggplant.
3. Meanwhile, pour the milk over the bread to cover. Let soak for 5 minutes. Squeeze the excess milk from the bread. Pull the softened bread apart and add it to the eggplant; mix.
4. Add the eggs and cheese and mix. Pour into an oiled 1 1/2-quart casserole and bake for 1 hour, or until set and lightly browned on top.
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