Scalloped Eggplant


Cut Eggplant lengthwise and scoop out; keep shell halves.

Add 1 cup chopped celery and pinch of salt.

Add a little water and cook till tender.

Drain and add:

6 T butter, ½ cup milk, 1 tsp. minced onion, 2 T grated cheese and 1 cup rolled Ritz crackers.



Mix together and put back in shells. Place on cookie sheet and sprinkle with crushed saltine crackers.

Bake at 350 degrees for one hour.