Baked Eggplant

Ingredients

• 1 medium eggplant
• ¼ tsp garlic salt
• ¼ tsp black pepper
• 1 Tbsp dry onion soup mix
• a speck red pepper flakes
• 2 eggs
• ½ cup canned milk
• bread crumbs
• finely grated cheese (longhorn)

Method

1. Peel and dice the eggplant and soak in salt water 1/2 hour; drain. Cook until tender in a small amount of water and drain. Mash.
2. Add the garlic salt, black pepper, red pepper flakes, 2 beaten eggs, canned milk and dry onion soup mix.
3. Line a Pyrex dish with buttered bread crumbs, then a layer of the eggplant mixture, then a layer of cheese. Cover and bake 30 minutes at 375 degrees.

Notes

From the kitchen of Florence Jun.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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