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