Baked Eggplant Delight - cooking recipe

Ingredients
    2-1/2 lb. uncooked eggplant
    1/4 lb. butter
    3 eggs
    1 c. milk
    1 Tbsp. Worcestershire sauce
    1/4 c. grated onion
    1 c. bread crumbs
    1-1/2 c. grated cheese
    1 tsp. salt
    Pepper to taste
Preparation
    Peel and cut eggplant in pieces.
    Cook in salted water until tender.
    Drain and place in 1-1/2 to 2 quart casserole dish.
    Add remaining ingredients, reserving 1/2 of cheese to spread on top.

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