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Xcellent Scalloped Eggplant! (Aubergine)
Ingredients:

1 (1 lb) eggplant, peeled and cut into 1/2-inch cubes
1 small onion, grated
3 slices bread, crumbled
12 cup evaporated milk
12 cup green pepper, chopped
2 -3 garlic cloves, minced (optional)
1 cup sharp cheddar cheese, shredded
3 tablespoons butter, melted (or margarine)
1 egg, beaten
1 teaspoon salt
14 teaspoon pepper
12 teaspoon dried oregano
12 teaspoon dried basil
14 teaspoon dried thyme
14 cup cracker crumb
paprika

Instruction:

Cook the eggplant and onion in boiling water to cover 5 minutes, or until tender; drain. Add the crumbled bread and next 11 ingredients(through to thyme), stir well. Pour into a greased 1 1/2 quart baking dish, top with cracker crumbs, and sprinkle with paprika. Bake, uncovered, at 350*F. for 30 to 35 minutes or until lightly browned. Enjoy! Yield: 6 servings.

Source: www.food.com