This eggplant scallop recipe is an eggplant casserole made with
eggplant, cheese, eggs, milk, and other ingredients.
Cook Time: 45 minutes
Total Time: 45 minutes
Ingredients:
3 medium eggplant, peeled, sliced
1/2 cup butter
1/2 cup grated onion
salt and pepper, to taste
3 eggs
1 cup milk
1 cup cracker crumbs
1 cup grated Cheddar cheese or Monterey Jack
Preparation:
Cook eggplant in boiling salted water until tender. Drain and mash. Add
butter, grated onion, and salt and pepper to taste; blend well. Beat
eggs with milk; stir into the eggplant mixture. Stir in cracker crumbs
and half of the cheese. Bake in a 2 1/2-quart casserole at 350° for 45
minutes, or until set in center. Sprinkle with remaining cheese and
continue to bake until cheese is melted and bubbly.
Serves 8 to 10.
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