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      Title: Eggplant Casserole
 Categories: Casseroles
      Yield: 6 Servings
 
      2 c  Eggplant; pared, cubed
      2 tb Onion; finely chopped
    1/4 c  Water
      2    Eggs; slightly beaten
      2 sl Soft bread;
           - torn in very small
           - pieces
    1/2 c  Milk
      1 ts Salt
           Pepper; as desired
  1 1/4 c  Sharp Cheddar cheese;
           - shredded
 
  Cook eggplant and onion in unsalted water until eggplant is tender,
  about 7 minutes; drain. Combine all ingredients except 1/4 cup
  cheese; mix well. Pour into a greased 1 qt casserole dish. Bake
  uncovered at 350°F (moderate oven) for 25 minutes. Sprinkle with
  remaining cheese and bake 5 minutes more.
  
  Recipe by USDA Home & Garden Bulletin #1, 1968
  
  Recipe FROM: <https://www.gutenberg.org/ebooks/72624/>
 
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