Eggplant And Cheese Casserole
|Eggplant||1 Medium, peeled and cubed|
|Boiling water||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Whole wheat bread slices||2|
|Eggs||2 , beaten|
|Cheddar cheese||1 Cup (16 tbs)|
1. Preheat the oven to 350 degrees.
2. Put the eggplant in a saucepan with water to cover, cover, and simmer until tender, about 15 minutes. Drain and mash the eggplant.
3. Meanwhile, pour the milk over the bread to cover. Let soak for 5 minutes. Squeeze the excess milk from the bread. Pull the softened bread apart and add it to the eggplant; mix.
4. Add the eggs and cheese and mix. Pour into an oiled 1 1/2-quart casserole and bake for 1 hour, or until set and lightly browned on top.