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Eggplant
Casserole
| 1 medium eggplant
1 can cream of celery soup 1 medium onion, chopped 2 c. herb bread crumbs Peel and cut eggplant into bite-sized cubes.
Put in salt water and cook until soft. Mix the remaining items together
and bake for 35 minutes at 350º. Sprinkle with cheese on top if desired.
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