Spanish Eggplant (Aubergine)

Recipe by Margie Brock
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place eggplant in salted water and let soak for 30 minutes; drain.
  • Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash.
  • Cool.
  • Grease a casserole dish.
  • In mixing bowl place eggplant, oil, eggs and cracker crumbs.
  • Mix well and place in greased casserole dish.
  • Cover with cheddar cheese.
  • Bake 30-40 minutes at 350°F.
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