Recipe: Eggplant Casserole

Recipes using Tones Garlic Powder

• 1 medium eggplant, peeled and diced
• 2 cup grated sharp cheese
• 1 cup cracker crumbs (1g. or coarse)
• 1 1/2 cup milk
• 4 eggs
• 1/4 tsp garlic powder
• 1/2 tsp while pepper
• 2 tbsp butter, melted

1. Cook eggplant covered till mushy (40 minutes). Drain completely.
2. Reserve 1/2 cup cheese, 1/2 cup crumbs, and small amount of butter.
3. Mix all ingredients. Pour into 2-quart casserole.
4. Sprinkle reserved cheese and crumbs. Dribble butter over crackers.
5. Bake at 325 to 350° F. for 25 to 30 minutes.