EGGPLANT CASSEROLE 1 large eggplant 1 onion chopped 1 egg beaten lightly 1 cup milk 1/2 cup saltine cracker crumbs 1/2 cup grated cheddar cheese 1/2 teaspoon Worcestershire sauce 1 teaspoon salt 2 teaspoons freshly ground black pepper Peel eggplant. Slice or cube. Soak in salty water for 30 minutes. Drain. Cook in boiling water until barely tender. Drain thoroughly. Beat egg. Add milk, Worcestershire sauce and salt and pepper. Add eggplant, onion and half of the cracker crumbs. Mix together. Pour into buttered casserole. Sprinkle with remaining cracker crumbs and grated cheese. Bake at 375 for 40 minutes. Delma
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