A co-teacher, Mary Sue Thomson, from Avondale High School in DeKalb County shared this recipe with me more than thirty years ago. I have made this casserole at least once every summer since then. My husband, Robert, always plants eggplants each summer even though he never eats them. The marjoram is the key to its delicious flavor.
1 large eggplant
½ cup water
1 cup cottage cheese
2 plus 1 slices bread, torn into small pieces
½ medium onion, sliced
1 medium green bell pepper, chopped
1 whole pimiento, chopped
1 egg
½ teaspoon salt
Dash of pepper
Dash of marjoram
2 tablespoons butter
Dash of paprika
Preheat the oven to 350°. Peel and cube the eggplant. In a covered saucepan over medium high heat cook the eggplant in the water for 15 minutes. Add the cottage cheese, 2 slices of the bread, the onion, green pepper, pimiento, egg, salt, pepper, and marjoram. Mix well. Pour the mixture into a buttered 1½-quart casserole dish. Top with the remaining torn bread. Dot with the butter. Sprinkle with the paprika. Bake for 45 minutes.
Note: This recipe may be assembled ahead of time and baked when ready to serve.
YIELD: 4 TO 6 SERVINGS
Rose Lewis
Covington, Georgia