Eggplant Casserole
1 pound ground beef
1 onion, diced
Salt, pepper, garlic powder to taste.
1 eggplant, quartered
2 eggs beaten
2 Tbsp. grated parmesan cheese
10 Saltine crackers, crushed
2 Tbsp. butter, sliced
Brown beef and onions in a skillet over medium heat, and season with salt, pepper and garlic powder.
Drain.
Meanwhile in a sauce pan, cover eggplant with water and boil until tender.
Scoop cooked eggplant out of its skin.
Let cool. Discard skin.
Combine beef mixture, eggplant, eggs and cheese in a 9 x 13 inch baking pan.
Mix well.
Top with cracker crumbs.
Dot with butter.
Bake uncovered at 325º for 30 minutes, or until done.

Southern Banana Pudding
2 1/2 cups cold milk
1 pkg. (.1 oz.) Jello Instant banana or vanilla pudding
30 vanilla wafers
3 to 4 bananas, sliced
8 oz. container of whipped topping, partly thawed
Beat milk and pudding mix with a whisk for two minutes.
Let stand for five minutes.
Place 15 to 22 wafers on bottom of a 2 quart bowl.
Top with layers of bananas and pudding.
Repeat layers.
Cover with whipped topping.
Refrigerate.

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