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Eggplant Casserole

2 Eggplants
1 Onion; chopped
1 Bell pepper; chopped
1 -(up to) 2 Eggs
1 1/2 c Pasteurized processed cheese; grated
1 c Cracker crumbs
1/4 c Margarine
Seasoned salt
Seasoned pepper
Garlic salt
Red pepper
Worcestershire sauce


Peel & cut up eggplants. Cook in water until tender. Drain & mash. Saute onion & bell pepper in margarine. Beat eggs slightly. Mix all ingredients together, saving 1/2 cup cheese & 1/2 cup cracker crumbs for top. Pour into greased casserole. Top with cheese & cracker crumbs. Bake at 350 for 30 minutes. (Shrimp may be added to this casserole.)


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