Scalloped (Aubergine) Eggplant |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I've had this recipe for longer than I care to remember. My SIL served it to me a million years ago; I loved it and was surprised that it contained eggplant... which I thought I didn't like. It is yummy! Ingredients:
1 large eggplant, peeled and diced |
1/3 cup milk |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 egg, slightly beaten |
1/2 cup onion, chopped |
3/4 cup pepperidge farm herb stuffing or 3/4 cup breadcrumbs |
4 ounces sharp cheddar cheese, grated |
Directions:
1. Cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
2. Mix soup and milk in large bowl; add egg.
3. Stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
4. Turn into a greased 8x8 or 10x6 pan; sprinkle w/ grated cheese.
5. Bake at 350 for 20 minutes.
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