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Ingredients
- 1 eggplant
- 3/4 c. bread crumbs
- 2 eggs
- 2 Tbsp. butter
- 1 tsp. salt
- 3/4 c. chopped pecans
Method
- Pare and dice eggplant; soak in cold water and cook until tender.
- Drain and mash.
- Add remaining ingredients.
- Bake in buttered baking dish until brown.
- Makes 4 servings.