Crabmeat-eggplant casserole

Ingredients

• 1 large eggplant, diced
• 1 onion, chopped
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons margarine
• 1 or more cups crabmeat
• 2 beaten eggs

Directions

Preheat oven to 400 degrees.

Cooking Time: 30 minutes

Boil eggplant until almost cooked, about 16 or 20 minutes. Drain and mash. Mix with 1 cup bread crumbs, 1 cup cheese, seasoning and butter or oleo. Mix together then add crabmeat and eggs. Put into greased 2 quart casserole dish. Put cheese on top then some bread crumbs. Dot with butter. This casserole can be frozen to cook at a later date.

Serves 6.