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Eggplant Casserole

2 Eggplants
2 md Onions; finely chopped
4 Eggs
1 c Grated cheese
1/2 ts Baking powder
1 tb Sugar
Salt & pepper to taste
1/2 c Margarine
2 c Bread or cracker crumbs


Peel and cut up eggplants; cook in water until tender, drain and mash. Sauté onion in margarine. Beat eggs slightly. Mix all ingredients together well and pour into a buttered casserole. Bake at 350 degrees for 35 minutes or until firm.


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