Vegetable Scalloped Eggplant

LauraAlice 10-19-99 10:43 AM

Scalloped Eggplant
Source: "The Auburn Cookbook", Auburn University

1 medium-size eggplant
Juice of 1 lemon
1 c water
1/2 c onion, finely chopped
1/4 c bell pepper, finely chopped
1 egg
1 c sweet milk
Dash of black pepper
1 c crushed cracker crumbs
1/4 c butter

Preheat oven to 350 F. and grease a 1 1/2-qt. casserole.

Peel eggplant; dip whole eggplant in mixture of lemon juice and water.

Slice and dip again.

Cook in boiling, salted water until tender.

Drain and mash eggplant into small pieces.

Add chopped onion and bell pepper.

Beat egg slightly; combine with milk, black pepper, and cracker crumbs; add to eggplant.

Pour mixture into prepared casserole.

Dot with butter and bake for 30-40 minutes.

Serves 4-6

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