1 eggplant
1/2 box saltine crackers
1 tbsp. paprika
1 c. grated cheese
1 c. milk
Black pepper

Peel and slice eggplant in 1/4" slices; soak in salted water for 30 minutes; drain and rinse well. Boil eggplant in small amount of water until tender. Spray a 9"x12" Pyrex dish with Pam. Crush 1/2 box saltine crackers and line bottom of casserole with part of the crumbs. Place a layer of eggplant on crumbs; add paprika, black pepper and cheese. Place a second layer of crackers, eggplant, paprika, pepper and cheese on top. End with cracker crumbs on top. Pour 2 cups milk over casserole and let stand 30 minutes. Bake at 350 degrees, uncovered until brown.

Southern Charm Garden Club