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Eggplant Casserole

1 medium eggplant
1 medium onion
1 stick butter or margarine
1 (8 oz.) can Oysters and liquid (do not use fresh)
1 slice bread
1 egg
Salt and pepper to taste

Saute onions in butter. Peel and chop eggplant. Boil in salted water until tender. Drain and mash pulp. Add bread, which has been softened with hot water and mashed. Add onion, egg, butter and Oysters. Mix. Top with bread crumbs, paprika and dot with butter. Bake at 350 F for one hour.

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