Categories: Vegetables- Eggplant

Ingredients

• 1 lb. eggplant, pared and cubed
• 2 cups water
• 3/4 tsp. salt, divided use
• 16 saltine crackers, crumbled
• 2 Tbsp. butter, melted
• 2 eggs, beaten
• 2 oz. shredded cheddar cheese
• 1 can diced tomatoes OR Ro-Tel, drained if desired
• 1/2 cup diced onion
• 1/4 tsp. ground black pepper
• Dash Worcestershire sauce
• Tabasco sauce, to taste

Directions

1. Heat oven to 350 degrees.

2. In a saucepan, combine eggplant, water and 1/2 tsp. salt. Bring to a boil and cook 5 minutes. Drain and set aside.

3. In a bowl, combine cracker crumbs and melted butter and mix well. Remove and reserve 1/2 cup. Add eggs, cheese, tomatoes, onion, pepper, Worcestershire sauce and Tabasco sauce and remaining salt. Mix well.

4. Add eggplant and mix well. Place in a greased 8-inch square pan. Put reserved crumbs on top. Bake for 45 minutes.

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