Eggplant Casserole

Categories: None

Serves: 1 servings

Ingredients:

1 Eggplant; peeled and cut
-into chunks
1 md Onion; chopped
1 cn Cream of mushroom soup;
-undiluted
Fresh ground Pepper to taste
Paprika for color
Chopped fresh Parsley
1 ds Worcestershire Sauce

Instructions:
Saute onions in a bit of oil. (I use olive oil and add chopped garlic and
some chopped red or green pepper for flavor and color). Parboil the
eggplant chunks about 5 or 6 minutes. Don't let them get mushy. Drain in a
strainer or colander. Add drained eggplant to sauteed onions, undiluted
soup and remaining ingredients. Mix well.

Spray a deep oblong baking dish with PAM. Pour the mixture in. (Can do this
ahead and refrigerate overnight). When ready to bake, bake at 350 degrees
for 45 minutes or so to heat until bubbly.

Can top with buttered cracker crumbs or Ritz cracker crumbs before baking
if desired.

Posted to JEWISH-FOOD digest by Steve and Marilyn Kerman
on Feb 10, 1999, converted by MM_Buster v2.0l.

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