- 1 large eggplant
- 1 large onion
- 1/2 cup diced celery
- 1 cup grated cheese
- 1-1/2 cups Ritz cracker crumbs
- 1 egg
- 1 tspn parsley
- 1 to 2 tspsns green pepper, chopped
- Salt and pepper to taste
Peel eggplant, and dice. Boil in salted water until tender. Drain and mash. Saute onion and celery in small amount of butter. Combine cheese, onion, celery, egg, parsley, and green pepper with eggplant.
Melt 3 tablespoons of butter, and stir in Rtiz cracker crumbs. Layer eggplant mixture, crumbs, and salt and pepper in casserole, ending with cracker crumbs.
Bake at 350 degrees for 30 minutes. Serves 4.
(Origin - "Favorite Recipes of University Women - Casseroles including Breads" published by the American Association of University Women; Montgomery, Alabama branch; 1970. Recipe by Ruth E. Pyle of the East St Louis branch of the AAUW.)
More "Lost" Recipes from "University Women Favorite Casseroles"Lobster Thermidor (1970)
More "Lost" Eggplant RecipesNew Orleans Eggplant Au Gratin with Bacon (1975)
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