Scalloped Eggplant
Nutrition
Calories: 442 kcalCarbohydrates: 39 gProtein: 26 gFat: 35 gSaturated Fat: 23 gCholesterol: 178 mgSodium: 575 mgFiber: 9 gSugar: 15 gVitamin A: 27.275 IUCalcium: 293 mgIron: 13 mg
Ingredients
- 1 ½ to 2 lb eggplant
- ½ cup boiling water
- 2 tbsp chopped parsley optional
- 1 whole small onion
- 1 tbsp butter
- 1/2 cup milk
- 2 whole well beaten eggs optional
- 3 tbsp butter
- 3/4 cup cracker crumbs or 1/2 cup bread crumbs
- 1/4 tsp salt
- 1/4 tsp paprika
- 4 thin slices cheese optional
- 4 slices crisp crumbled bacon or pepperoni
Instructions
- Pare the eggplant and cut into dices.
- Simmer it until tender in boiling water.
- Drain well. Sprinkle with chopped parsley.
- Chop the onion until very fine.
- Melt the butter
- Sauté the onion in this until it is golden. Add it to the eggplant with the milk and eggs.
- Melt 3 tablespoons butter.
- Stir the cracker crumbs into the butter, until the butter is absorbed.
- Preheat oven to 375°.
- Place layers of eggplant and layers of crumbs in a baking dish. Season them, if the crackers are unsalted, with salt and paprika.
- Wind up with a top layer of crumbs. Place on it: (Thin slices of cheese or grated cheese)
- Bake the eggplant for 1/2 hour. Garnish with: Crisp crumbled bacon or thin strips of pepperoni