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Eggplant (Aubergine) Casserole

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“This recipe is my Grandmothers from Texas A&M class in the early 1900's. It is very good even for the non eggplant eater.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel eggplant and cut in chunks, boil in salted water until done. Drain of water and mash. set aside.
  2. Brown meat with with onion and celery when cooked drain off fat.
  3. Mix in a large bowl the meat and eggplant add eggs, sage, fritos and salt and pepper to taste. mix good.
  4. Spray a casserole dish with pam the sprinkle half of cheese on the bottom, add eggplant mixture then top with the rest of cheese.
  5. Bake at 350 for 30 minutes or until the cheese is melted.

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