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
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 38.7mg||12 %|
|Sodium 504.6mg||17 %|
|Potassium 624.7mg||16 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 35.3g|
|Protein 7.7g||11 %|
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Calories per serving: 263
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