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–+ servings

Scalloped Eggplant

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast and Brunch, Brunch, Main Dishes, Side Dishes
Servings 4
Calories 442 kcal

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
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