Eggplant Crab Casserole - cooking recipe

Ingredients

1 eggplant, peeled and cut into pieces, boiled until soft
1 (6 oz.) pkg. thawed crabmeat
3 eggs, beaten
3 Tbsp. butter
1/2 c. onion
1/2 c. celery
2 c. bread crumbs

Preparation

Brown onion
and
celery in butter.
Drain eggplant and beat with mixer.
In large bowl, mix eggplant, eggs, onion and celery. Add
crab
and
1 cup bread crumbs; put in casserole. Sprinkle with
remaining
bread
crumbs.
Bake
at 375\u00b0 for 30 minutes.