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Eggplant Cheese Bake


1 small eggplant (about 1 pound)
8 ounces monterey jack cheese, shredded
3/4 cup seasoned bread crumbs
2 eggs
1-1/2 cups milk
1 small onion, grated
2 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon each bread crumbs and sesame seeds, optional.


Cube eggplant. Place in a small pan, cover with boiling water and boil 5 minutes. Drain well. Add half the cheese, gently stirring until cheese melts. Mix in bread crumbs. In separate bowl, beat eggs slightly with milk, onion, parsley, salt and black pepper. Stir into eggplant mixture.

Spoon into a buttered 1-1/2 quart casserole. Sprinkle with remaining cheese and additional bread crumbs and sesame seeds, if desired. Bake at 350 degrees for 40 minutes or until set and golden brown. Serve immediately.

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