Xcellent Scalloped Eggplant! (Aubergine) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Southern Living magazine, this is from a family cookbook-From Hundnall Kitchens-by Karen and Bill Hudnall of Paris, Texas. They say this is one of the favorites. Great taken to picnics and potlucks! UPDATE: Due to reviews, I have added some additional spices to this recipe. I hope you enjoy! Ingredients:
1 (1 lb) eggplant, peeled and cut into 1/2-inch cubes |
1 small onion, grated |
3 slices bread, crumbled |
1/2 cup evaporated milk |
1/2 cup green pepper, chopped |
2 -3 garlic cloves, minced (optional) |
1 cup sharp cheddar cheese, shredded |
3 tablespoons butter, melted (or margarine) |
1 egg, beaten |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
1/4 cup cracker crumb |
paprika |
Directions:
1. Cook the eggplant and onion in boiling water to cover 5 minutes, or until tender; drain. Add the crumbled bread and next 11 ingredients(through to thyme), stir well.
2. Pour into a greased 1 1/2 quart baking dish, top with cracker crumbs, and sprinkle with paprika. Bake, uncovered, at 350*F. for 30 to 35 minutes or until lightly browned. Enjoy!
3. Yield: 6 servings.
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