Vegetables
Eggplant Casserole Serves 6 to 8 1 large eggplant, peeled and diced 1 stick unsalted butter 1 cup milk or light cream or evaporated milk 8 ounces grated sharp cheese 5 tablespoons flour 1 small onion, chopped salt and pepper to taste buttered and flavored bread salad cubes or cracker crumbs
Cook eggplant in small amount of salted water for about 5 to 6 minutes until soft. Drain and mash. In small frying pan, melt butter over low heat. Blend in flour. Add milk; cook and stir until sauce is thick. Add salt and pepper and cheese. Stir until cheese is melted. Mix in onion and eggplant. Pour into buttered casserole. Cover with buttered cracker crumbs or bread cubes. Bake, uncovered, at 350 degrees for 20 to 30 minutes or until lightly brown. Carmen Boatwright
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