Eggplant Casserole


1 1/2 lb. eggplant

1 can cream of mushroom soup

1/3 c. chopped onion

1 c. crushed cracker crumbs or potato chips

1/2 stick margarine

1/4 tsp. sugar

2 eggs

1 c. grated cheese

Soak sliced and peeled eggplant in salty water.  Place in buttered baking dish.  Mix soup, onion, eggs and cheese.  Pour over eggplant.  Top with melted butter or margarine and crumbs.  Bake at 325 degrees for about 1 1/2 hours.

Mrs. Vennie Kilpatrick otherwise known as Aunt Vennie.

Aunt Vennie played a big part in Daddy’s life as he was growing up and then was in and out of our lives until she passed away probably in the 70s sometime, could have even been in the 80s, the dates are real clear on that for me.  I remember when we were in Hattiesburg in the late 50s when my first sister was born.  Daddy was in the Korean War at the time and I recall Mama had problems with her legs.  Aunt Vennie stayed with us and took care of my brother and me so Mama could tend to the baby.  That is just one story I remember of her, there are so many.


About gingy55

The Lord has blessed me in so many ways; family, friends, and those who may one day be friends. Being blessed with a rich heritage of cooks, I decided to share some of my life with those who are interested. I pray that you're going to be able to add to your repertoire of meals either by using my recipes or customizing them for you, your family and friends. BTW Gingy is the name my brother and sister called me when we were little as they couldn't say Jennie.

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