Eggplant Casserole

• 1 large eggplant
• 1 bay leaf
• butter
• 1 large onion
• 1 c. celery
• 1/2 lb. grated cheese
• 1/2 lb. Velveeta cheese
• 1/2 tsp. sweet basil
• salt and pepper to taste
• 1/2 c. curry
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 garlic clove
• 1 Tbsp. soy sauce
• 1 small can mushrooms
• 1 can pimientos
• 3 egg yolks

1. Peel and cut eggplant into big pieces and cook in water with bay leaf.
2. When done, remove and drain well.
3. Put in bowl and mash with potato masher.
4. Saute in butter 1 large onion, celery and eggplant.
5. Next, add to the eggplant the mixture of grated cheese and Velveeta cheese.
6. Then add basil, curry, chili powder, paprika, garlic (which has been mashed) and soy sauce.
7. Drain mushrooms and pimentos.
8. Mash real well and add egg yolks, salt and pepper.
9. Put in buttered casserole and cover with buttered bread crumbs.
10. Bake at 400u0b0 for 25 to 30 minutes.

eggplant, bay leaf, butter, onion, celery, grated cheese, velveeta cheese, sweet basil, salt, curry, chili powder, paprika, garlic, soy sauce, mushrooms, pimientos, egg yolks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536578 (may not work)