Eggplant Oyster Casserole - cooking recipe

Ingredients

1 eggplant
1 Tbsp. onion juice
1 c. cracker or bread crumbs
1/2 stick margarine
salt and pepper to taste
1 (10 1/2 oz.) can oyster stew

Preparation

Peel and cube and cook eggplant in water with a little onion juice; drain well.
Butter casserole dish and layer with cracker crumbs, eggplant and dot with margarine.
Salt and pepper.
Repeat and pour over the top a can of oyster stew; top with more crumbs and dot with margarine.
Bake at 350\u00b0 until bubbly.