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Xcellent Scalloped Eggplant! (Aubergine)

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


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