Saturday, January 17, 2015


3 lbs eggplant
1 onion, chopped
1 tsp salt
3 tbsp butter
3 tbsp flour
1 cup milk
1/2 tsp oregano
black pepper to taste
4 eggs, slightly beaten
1 cup grated cheddar cheese
15 crushed saltine crackers

Preheat oven to 350 degrees and butter an 8 x 11-inch baking dish. Peel eggplant and cut into 2-inch cubes; place in pan with enough water to cover, adding the onion and salt. Boil until the eggplant is tender; drain well and mash. Melt the butter in a small saucepan; add the flour and half the cheese, stirring into a smooth paste. Add the milk and eggs and cook, stirring, over low heat until thickened. Add the oregano and pepper then the eggplant, mixing well. Place mixture into the prepared baking dish; sprinkle the remaining cheese and cracker crumbs over the top. Bake at 350 degrees for 40 minutes or until firm. Will serve 6 to 8.

Note: File photo

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