Scalloped Eggplant (Aubergine) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The ONLY way I will willingly eat eggplant. Ingredients:
1 large eggplant, peeled and diced |
1/3 cup milk |
1 (10 ounce) can cream of mushroom soup |
1 egg, slightly beaten |
1/2 cup onion, chopped |
3/4 cup herb stuffing mix |
1/2 cup herb stuffing mix |
2 tablespoons butter, melted |
1 cup sharp cheddar cheese, shredded |
Directions:
1. Cook diced eggplant in boiling salted water until tender, about 6-7 minutes. Drain.
2. Meanwhile, stir milk into soup.
3. Blend in egg.
4. Add eggplant, onion and stuffing.
5. Toss lightly to mix.
6. Turn into greased 2 quart baking dish and cover with cheese topper:.
7. Finely crush 1/2 cup stuffing mix and melted butter.
8. Sprinkle over casserole.
9. Top with 1 cup cheese.
10. Bake at 350 for 20 minutes.
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