Frankes Scalloped Eggplant

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2 sm Eggplants
2 c Corn bread crumbs
2 Eggs; well beaten
2 c Well drained tomatoes;
Black pepper
1/2 c Minced onions
1 lg -or-
1/2 ts Salt
Grated cheese

Original recipe makes 6 Servings



Peel, dice and boil eggplant until tender. Drain. Mash and add salt, pepper, tomatoes, onions, eggs and corn bread crumbs. Pour into large casserole and add enough milk to cover. Top with cheese. Bake at 375 for 30 minutes or until cheese is bubbly. MRS MARION FOSTER (MARY) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.

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