Vegetable: Eggplant Casserole by Lou Violette

posted by Lou Violette 06-20-101 5:47 PM

Eggplant Casserole

1-2 eggplants
2 (10 ounce) cans Rotel tomatoes
1 (10 3/4 ounce) can undiluted cream of mushroom soup
2 eggs
1/2 cup chopped onion
1 cup chopped bell pepper
1/2 stick or less margarine
salt & pepper
1 cup grated cheese
1 cup crushed crackers or croutons

Peel and slice eggplant. Boil 3 to 5 minutes.Mix everything except cheese and crackers. Layer and repeat. Bake at 350 for 35 minutes.

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