Scalloped Eggplant (version II)

(1 vote)

1 medium eggplant, peeled and cubed, about 3 cups cubed
1 tablespoon parsley, finely chopped
12 ounces grated Cheddar cheese, reserve a few tablespoons for topping
2 eggs
1 medium onion, chopped
1 cup cracker crumbs
salt and pepper to taste
butter

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.

Serves 4.


Comments:

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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