Eggplant Casserole - cooking recipe

Ingredients

1 medium eggplant
1/4 tsp. dried marjoram
1/2 c. chopped onion
2 Tbsp. butter
1/3 c. minced parsley
1 c. soft bread crumbs
1/4 c. butter, melted
1/4 c. half and half
1/4 c. Parmesan cheese, grated

Preparation

Slice eggplant, pare, then dice (it's about 4 1/2 cups). Add eggplant to a small amount of boiling salted water to which you have added marjoram; cook, covered, about 10 minutes.
Drain well. Cook onions in 2 Tbsp. of butter until tender, but not brown. Add to eggplant along with parsley.
Combine bread crumbs with 1/4 c. melted butter.
In a greased 8-inch pie plate, arrange a layer of eggplant mixture, then a layer of bread crumbs; repeat.
Pour half and half evenly over top.
Sprinkle with Parmesan cheese. Serves 4.