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Ingredientes
- 21 qts peeled and cubed eggplant
- 4 qts bread crumbs
- 4 qts shredded cheese
- 4 cups chopped pimento
- 1 3/4 cups melted butter
- 2 tsp pepper
- 5 cans (50-oz each) ream of celery soup
Direcciones
- Cook eggplant in boiling salted water for 10 minutes, then drain.
- Combine with remaining ingredients.
- Turn into 5 sprayed steamtable pans.
- Bake in 350 degree oven for 45 minutes.
