Scalloped Eggplant
From dugger 17 years ago
- 60 minutes to make
- Serves 5
Eggplant casserole with cheese and breadcrumbs. This is again one of those recipes clouded in antiquity. My wife's mother fixed it as long as I can remember. And since Pat and I have been married over 45 years that is a long time.
Ingredients
- 1 medium eggplant, cubed 1/2 inch pices shopping list
- 5 slices bread, cut in 1" cubes shopping list
- 3/4 cup cheddar cheese, grated shopping list
- 1 tablespoon onion flakes shopping list
- salt and pepper, to taste shopping list
- 2 tablespoons butter, melted shopping list
- 2 large eggs shopping list
- 1 cup milk shopping list
How to make it
- Peel and clean eggplant. Cut into 1/2 inch pieces. Place in water and boil for 3 minutes. Drain and set aside.
- Grease 1-1/2 quart casserole dish. Alternate layers of bread cubes, eggplant, grated cheese and onion flakes. Salt and pepper each layer. The last layer should be bread cubes.
- Drizzle melted butter over the top layer.
- Beat eggs lightly, combine them with the milk and pour this mixture over the casserole. Sprinkle a little more cheese on top.
- Bake in preheated 350 degree oven for 45 minutes to an hour until moderately browned.
The Rating
Reviewed by 8 people-
Yep my kind of dish! Thanks ^5
mystic_river1
in Bradenton loved it
-
OMG, this was soooo delicious! I tried JLinaz ma's suggestion and added some zucchini. Eggplant is my favorite summer vegetable, and I just loved this recipe. Thanks!
lagoulue
in New York loved it
-
BTW, I also love your photo, you and Pat are such a lovely couple! Long may you wave - and keep cookin'.
lagoulue
in New York loved it
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was good "