Eggplant Casserole

• 1 medium eggplant
• 3 slices bread, toasted
• 1/4 c. light cream
• 2 eggs, slightly beaten
• 1 medium onion, chopped
• 3 Tbsp. butter, melted
• salt and pepper to taste
• 2 or 3 Tbsp. fresh cream

1. Peel the eggplant and boil in salted water (slice or cube). When tender, drain and mash.
2. Soak toasted bread in the light cream.
3. (I use half and half and you may need a little more than the 1/4 cup.)
4. Mix with the mashed eggplant and add the eggs, chopped onion, melted butter, salt and pepper.
5. Mix all together by hand, stirring.
6. Pour into buttered 10-inch casserole dish.
7. Add the 2 or 3 tablespoons fresh cream to the top of casserole.
8. Smooth over the top of the eggplant with the bowl of a tablespoon or use a spatula.
9. Bake in a 350u0b0 oven for 25 minutes until golden brown.

eggplant, bread, light cream, eggs, onion, butter, salt, fresh cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782204 (may not work)