Eggplant Casserole

Pare one medium sized eggplant. Cut in 1/4 inch slices. Cook in salted water until tender. Drain and mash.

Add:

• 1/4 cup butter or margarine
• 1/4 cup bread crumbs
• 2 eggs, well beaten
• 1 tsp. minced onion
• 1/2 tsp. salt
• 1/8 tsp. pepper

Mix well. Bake in a moderate oven until thoroughly heated and browned. (about 45 minutes) This can be prepared ahead of time and baked before serving.

By Robin from Washington, IA