Recipe#230

Servings: 4 to 6 servings
Pansize: 1 1/2 quart dish
Temperature: 350 degrees
Recipe By:

INGREDIENTS

4 small or 2 large eggplants
1 small onion, chopped
1 Tbsp. margarine, melted
1 cup sharp cheddar cheese, shredded
2 eggs, beaten
1 Tbsp. Worcestershire sauce
dash of salt
dash of pepper
1 large tomato, peeled & chopped
1/2 cup Parmesan cheese

INSTRUCTIONS

Peel eggplant and cut into 1/2 inch slices. Cook in boiling salted water for 15 to 20 minutes or until tender. Drain eggplant well and mash. Next saute onion in margarine; combine with eggplant, cheese, eggs, Worcestershire sauce, salt and pepper. Spoon into a greased 1 1/2 quart baking dish and top with tomato. Sprinkle with salt, pepper and Parmesan cheese. Bake at 350 degrees for 30 minutes.