Eggplant Casserole

Source: Favorite Eastern Star Recipes. Olde Family Favorites, Order of The Eastern Star, Montgomery, Alabama. 1955

2 medium eggplants
5 eggs
1 1/4 c. milk
Salt and pepper to taste
3 1/2 c. cracker crumbs
3 c. American cheese, grated
1 1/2 c. margarine, melted

Peel, slice, cube and boil eggplants until tender. Drain in colander for 10 minutes. Mash eggplant after draining. Pour into bowl; add eggs, milk, seasoning, half of crumbs, cheese and margarine. Stir together. Pour into baking dish having mixture about 1-inch thick. Sprinkle top with remaining cheese, crumbs and margarine. Bake at 450 degrees for 20 minutes or until firm. Yield: 8-10 servings.

Mrs. Helen Baxter, Secretary, Order of the Eastern Star, Chapter No. 495, Fayetteville, Arkansas. Mrs. Dorothy DeMarch, Jr. PM Naomi OES, Chap. No. 14, Louisville, Kentucky.

I never ate eggplant growing up. My wife started making this casserole about 15 years ago. Now I beg her to make it often. It's my very favorite casserole of all. Wonderful with my fried turkey. Don D.


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