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Friday, November 11, 2005

Eggplant Casserole
By Joanie Forke @ 9:08 AM

EGGPLANT CASSEROLE

1 med. eggplant
12 saltine crackers
1 egg
1 cup grated cheese
2/3 cup milk
3T. butter or margarine
1/2 t. dried basil
1/2 garlic salt
salt and pepper to taste

Cook diced eggplant in water until transparent or crisp-tender. Drain and add broken crackers. beaten egg, cheese, milk and melted butter. Bake in 350 degree preheated oven 30 minutes. Top with grated parmesan (or cheese of your choice) and/or cracker crumbs.

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