Eggplant Delight Recipe
Ingredients
| Eggplant | 1 | |
| Water | 1 1/2 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 1 can cream of mushroom soup | ||
| Milk | 1/2 Cup (16 tbs) | |
| Bell pepper | 1/3 Cup (16 tbs), chopped | |
| 1/2 cup grated sharp cheese | ||
| 1/2 cup toasted plain or Progresso bread crumbs | ||
| Salt | 1 Teaspoon | |
| Bacon Slices | 3 | |
Directions
Peel and cube eggplant.
Place in cold water for 10 minutes.
Drain and cook with fresh water, onions, celery until tender.
Drain and mash.
Beat soup and milk into eggplant.
Add pepper, cheese, bread crumbs and salt.
Pour into greased casserole.
Top with partially cooked bacon and bake uncovered at 350 degrees for 35 minutes.
Serves 4 to 6.
Place in cold water for 10 minutes.
Drain and cook with fresh water, onions, celery until tender.
Drain and mash.
Beat soup and milk into eggplant.
Add pepper, cheese, bread crumbs and salt.
Pour into greased casserole.
Top with partially cooked bacon and bake uncovered at 350 degrees for 35 minutes.
Serves 4 to 6.
Chef
