Eggplant Casserole - cooking recipe

Ingredients

2 medium eggplants
5 eggs (unbeaten)
1 1/4 c. milk
3 c. grated cheese
3 1/2 c. crushed saltine crackers
1 1/2 c. melted butter
salt and pepper

Preparation

Peel, slice and boil eggplants until tender.
Drain in colander 10 minutes.
Pour into bowl.
Add eggs, milk, seasonings, half of crumbs, cheese and butter.
Mix well and put into baking dish, having mixture 1-inch thick.
Sprinkle top with remaining cheese, crumbs and butter.
Bake in a 450\u00b0 oven.