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Scalloped Eggplant Recipe

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This recipe for Scalloped Eggplant is from Betty Wallace's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium eggplants
Salted water
1 large yellow onion
1 1/2 sticks butter
1 egg, beaten
Salt and pepper to taste
24 or so saltine crackers
3/4 cup Parmesan or Romano cheese
Directions:
Directions:
Peel eggplant and cut in 1 1/2 inch pieces. Boil in salted water until tender, 8 to 10 minutes. Drain well.
Chop onion and saute in 3/4 stick butter. Add to drained eggplant. Add beaten egg and salt and pepper to taste. Mix in 10 to 12 broken cracker sand cheese. Put mixture in casserole dish. Break more crackers on top of casserole and dog with remaining butter. Bake in preheated 350º oven for 1 hour.

 

 

 

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