Eggplant-Oyster Casserole - cooking recipe

Ingredients

1 large eggplant
2 eggs, beaten
salt and pepper to taste
1/2 c. milk
2 Tbsp. oleo
1 c. cracker crumbs
1 pt. oysters, drained

Preparation

Peel eggplant and cut into 1-inch cubes.
Boil in salted water 10 minutes or until soft. Drain and mash.
Mix with eggs, salt, pepper, milk, melted oleo and 3/4 cup cracker crumbs.
Add oysters and pour into greased baking casserole. Cover with remaining cracker crumbs. Dot with oleo and bake at 350\u00b0 until brown.