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Eggplant Casserole
1 eggplant Salt
4 tbsp Butter 4 tbsp Flour
1/2 tsp Pepper 1 cup Milk
1/2 lb. Sharp cheese, grated Bread crumbs
Peel eegplant, and dice. Boil in water until partially done, drain well. Blend butter, flour, 1/4 tsp salt, pepper and milk. Cook until thickened, stirring constantly. Remove from heat, and add cheese. Place eggplant in casserole, cover with cheese sauce. Top with bread crumbs. Bake at 350 degrees until heated through.