Escalloped Eggplant(1964 Cookbook) - cooking recipe

Ingredients

1 medium eggplant
1 egg, beaten
1/4 c. minced celery
1/2 tsp. salt
2 Tbsp. butter
1 c. cottage cheese
3 Tbsp. catsup
1/4 c. minced onion
1/2 c. bread crumbs

Preparation

Peel and
cut eggplant in 1-inch cubes; cook in boiling water 5 minutes.
Drain.
Add remaining ingredients; mix well. Pour into buttered 1 quart casserole.
Dot with butter.
Bake in moderate oven at 350\u00b0 for 40 minutes.