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Eggplant
Casserole 2
| 1 eggplant
1 cup tomatoes ½ cup shredded cheese 1 tablespoon minced onion ½ teaspoon salt dash of pepper buttered crumbs Peel eggplant and cut in half-inch cubes.
Parboil in salted water until tender. Drain. Put eggplant, tomatoes, cheese
and seasonings in a greased casserole and top with buttered crumbs. Bake
at 375° F., for about 30 minutes.
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