Oyster With Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant, peeled and cubed
1 medium onion, diced
2 eggs, separated
1/4 c. milk
1/2 c. heavy cream
2 1/2 Tbsp. melted butter
1 c. cracker crumbs
8 oz. oysters

Preparation

Cook eggplant in salted water to cover in 2-quart saucepan until tender.
Add onion; cook for 3 minutes longer.
Drain. Place in greased 1 1/2-quart casserole.
Combine beaten egg yolks, milk and cream in bowl; fold into eggplant.
Fold butter and cracker crumbs into stiffly beaten egg whites; stir into eggplant mixture with half the oysters.
Arrange remaining oysters on top of casserole.
Bake at 350\u00b0 for 40 minutes.