Eggplant-Oyster Casserole

Ingredients

• 1 large eggplant
• 2 eggs beaten
• salt and pepper to taste
• 12 c milk
• 2 Tbsp oleo
• 1 c cracker crumbs
• 1 pt oysters drained

Directions

1. Peel eggplant and cut into 1-inch cubes
2. Boil in salted water 10 minutes or until soft Drain and mash
3. Mix with eggs salt pepper milk melted oleo and 34 cup cracker crumbs
4. Add oysters and pour into greased baking casserole Cover with remaining cracker crumbs Dot with oleo and bake at 350 until brown