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  • Schopf Bros.

Scalloped Eggplant Filling

1 ½ c. cooked, mashed eggplant

2/3 c. grated, Velveeta cheese

3 c. bread cubes

3 eggs and milk to make real moist

½ stick margarine, melted

2 tsp. Salt

pepper to taste

red or green pepper, chopped fine

Don’t measure the bread too accurately and use plenty of eggs and milk. Makes 1 casserole. Bake at 325* for about ½ hour.

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