Jenny'S Eggplant Casserole - cooking recipe

Ingredients

2 slices white bread, diced
1 medium eggplant
2 Tbsp. butter or margarine, melted
1 egg, well beaten
1 c. cubed Cheddar cheese
milk
salt, pepper and paprika to taste
1 tsp. Worcestershire sauce
1 or 2 stalks celery

Preparation

Peel
and
cube
eggplant; chop celery.
Cook in salted water until
tender.
Drain and put in greased 2-quart casserole.
Add cubed bread.
Pour melted butter over top; add egg, cheese and enough milk to make thick soupy mixture.
Add salt, pepper, paprika
and Worcestershire.
Bake at 350\u00b0 until set. Serves 4.