Eggplant Supreme Recipe
Ingredients
| Eggplant | 1 Large | |
| Celery | 2/3 Cup (16 tbs), chopped | |
| Onion | 1 Large, chopped | |
| Green pepper | 1 Small, chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dash of hot sauce | ||
| 1/2 cup cracker crumbs | ||
Directions
Peel eggplant, and cut into 1/2-inch cubes.
Cook in boiling water 8 minutes or until eggplant is tender, drain well, and set aside.
Saute celery, onion, and green pepper in butter in a large skillet until vegetables are tender.
Stir in eggplant, Cheddar cheese, Worcestershire sauce, salt, pepper, and hot sauce.
Spoon eggplant mixture into a lightly greased 1 1/2-quart baking dish, sprinkle with cracker crumbs.
Bake at 350° for 30 minutes.
Cook in boiling water 8 minutes or until eggplant is tender, drain well, and set aside.
Saute celery, onion, and green pepper in butter in a large skillet until vegetables are tender.
Stir in eggplant, Cheddar cheese, Worcestershire sauce, salt, pepper, and hot sauce.
Spoon eggplant mixture into a lightly greased 1 1/2-quart baking dish, sprinkle with cracker crumbs.
Bake at 350° for 30 minutes.
Chef
