1 medium eggplant 2 eggs, beaten
1 tsp salt 1 tsp chopped onion
1 cup soft bread crumbs 1/4 tsp sage (opt)
1/4 cup melted butter Salt and pepper to taste
(hand written underneath - sugar)
Peel eggplant; cut into 1/4" slices. Boil in salted water until tender; drain. Mash; add bread crumbs, butter, eggs, onion, sage, salt and pepper. Place in casserole. Bake 350* for 30 minutes or until brown.
6 servings.
(Favorite Recipes - Vegetables)
1 tsp salt 1 tsp chopped onion
1 cup soft bread crumbs 1/4 tsp sage (opt)
1/4 cup melted butter Salt and pepper to taste
(hand written underneath - sugar)
Peel eggplant; cut into 1/4" slices. Boil in salted water until tender; drain. Mash; add bread crumbs, butter, eggs, onion, sage, salt and pepper. Place in casserole. Bake 350* for 30 minutes or until brown.
6 servings.
(Favorite Recipes - Vegetables)
Comments
Post a Comment