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From: mah@akguc.UUCP (m.a. hitchcock )
Newsgroups: net.cooks
Subject: Eggplant Casserole
Message-ID: <7227@akguc.UUCP>
Date: Wed, 19-Oct-83 15:55:58 EDT
Article-I.D.: akguc.7227
Posted: Wed Oct 19 15:55:58 1983
Date-Received: Thu, 20-Oct-83 20:14:03 EDT
Organization: Western Electric, Atlanta
Lines: 16


                      Pecan Eggplant Casserole

1 medium eggplant
1/2 cup grated onions
1 1/4 cups pecans, chopped
1/4 cup butter or margarine
1/2 teaspoon black pepper
1 1/2 cups bread-crumbs
1 can mushroom soup

Peel and dice eggplant.  Cook in 1 cup water for 10 to 15 minutes.
Drain well.  Saute onions in butter.  Add to eggplant 1 cup pecans,
1 cup bread-crumbs, mushroom soup, and pepper.  Top with 1/2 cup
crumbs and 1/4 cup pecans.  Bake in 375 degree oven for 15 minutes.

Serves four to six.