Scalloped Eggplant (version II)
1 medium eggplant, peeled and cubed, about 3 cups cubed
Boil eggplant cubes until tender, about 5 to 10 minutes; drain well. In a lightly buttered baking dish, combine eggplant, parsley, the cheese; save a little out for topping, eggs, onion and cracker crumbs. Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350F for about 25 minutes or until firm.
1 tablespoon parsley, finely chopped
12 ounces grated Cheddar cheese, reserve a few tablespoons for topping
1 medium onion, chopped
1 cup cracker crumbs
salt and pepper to taste
I used to have a recipe very similar to this one. It was begged from a chef at a restaurant in Bakersfield, Ca. I lost the recipe many years ago and have been searching for another. The only change I made was to cook onion along with eggplant in boiling water. Great dish!
Barbara, Location not stated.
I made this recipe and it was wonderful. I too, cooked the onions before adding to the casserole and the final result was a casserole baked to perfection! I also topped it with feta cheese instead of the cheddar that I used for the mixture.
Anonymous, Location not stated.
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