Ingredients:
2 lbs eggplants, cubed & peeled
1 medium onions, chopped
1 teaspoon salt
1 (10 3/4 ounce) cans cream of celery soup
1/2 cup milk
1 eggs, beaten
1/4 cup margarine, melted
1 cup sharp cheddar cheese, shredded
1/2 cup cheddar French-fried onions
Directions:
Boil eggplant and onion in enough water to cover and salt for 20 minutes. Drain very good.
Mix all other ingredients to eggplant and onion mixture. Spray a 11/2 quart casserole dish with vegetable spray.
Add the eggplant mixture to the casserole dish. Put the french fried chedder onions on top.
Bake at 400 degrees for 45 minutes or until bubbly and golden brown.
Servings: Serve
Time preparation: 30 min.
Time total: 75 min.