Baked Eggplant

• 1 medium eggplant
• 1 small onion
• pinch of salt
• 1 c. cracker crumbs
• 2 eggs
• 1/2 tsp. garlic powder
• 1/2 c. Romano cheese
• 1 tsp. parsley flakes
• 1/4 tsp. basil leaves
• 1/2 c. tomatoes, chopped fine
• 1/4 tsp. oregano
• 1/2 stick butter
• 1 medium onion, finely chopped
• 2 stalks celery, chopped fine
• 1 small bell pepper, chopped fine
• 1/2 can mushrooms, chopped fine
• dash of Worcestershire sauce
• dash of soy sauce
• 1 c. ground chuck

1. Peel and boil eggplant.
2. Put small pieces of onions in water. Cook until tender and drain.
3. Put eggplant and onion in mixing bowl and mash.
4. Add salt, cracker crumbs, eggs, garlic powder, Romano cheese, parsley flakes, basil leaves and oregano.
5. Saute butter, medium onion (chopped fine), chopped celery, mushrooms, pepper, soy sauce, Worcestershire sauce and ground chuck.
6. Add to eggplant mixture.
7. Put entire mixture into greased casserole.
8. Top with grated, toasted bread crumbs and dots of butter.
9. Bake at 350u0b0 for 30 minutes.

eggplant, onion, salt, cracker crumbs, eggs, garlic powder, romano cheese, parsley flakes, basil, tomatoes, oregano, butter, onion, stalks celery, bell pepper, mushrooms, worcestershire sauce, soy sauce, ground chuck

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228593 (may not work)