Recipe: Franke's Scalloped Eggplant

FRANKE'S SCALLOPED EGGPLANT

2 small eggplants (or 1 large eggplant)
2 cups well drained tomatoes; mashed
2 cups corn bread crumbs
1/2 cup minced onion
2 eggs; well beaten
1/2 tsp salt
Ground black pepper (to taste)
Milk (as needed)
grated cheese (for topping)

Peel, dice and boil eggplant until tender. Drain.

Mash eggplant and add tomatoes, corn bread crumbs, onion, eggs salt, and pepper. Pour into large casserole and add enough milk to cover. Top with cheese.

Bake at 375 degrees F for 30 minutes or until cheese is bubbly.

Mrs. Marion Foster (Mary), Marvell, AR

Yield: 6 Servings
From: Glen's MM Recipe Archive
Source: High Cotton Cookin, Marvell Academy Mothers Assn, Marvell, AR 72366