mah@akguc.UUCP (m.a. hitchcock ) (10/19/83)
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.