Eggplant-Crabmeat Casserole - cooking recipe

Ingredients

1 medium eggplant
1 tsp. butter or oleo
1/4 c. minced onions
paprika, salt and pepper to taste
1/4 c. chopped celery
1 egg, beaten
2 c. milk
1 c. cracker crumbs
1 can white crabmeat

Preparation

Peel, slice or cube eggplant and cook in boiling water with salt added, until tender.
Drain and mash.
Place half of cracker crumbs, butter, onion, celery and crabmeat in greased casserole dish.
Sprinkle with remaining cracker crumbs.
Combine egg and milk.
Pour over contents of casserole.
Sprinkle with paprika and bake at 350\u00b0 for 30 minutes or until golden brown on top.
Serves 4 to 6.