Scalloped Eggplant
By PutoPinoy on Thursday, August 13, 2009 At
Thursday, August 13, 2009
Ingredients:
Peel eggplant. Cube and cook in boiling salted water until tender. Drain. Add 1/2 cracker crumbs, bacon, butter, onion, celery salt and pepper. Place in greased casserole. Top with remaining crumbs. Arrange cheese in spokes on top. Combine egg and milk. Pour over casserole. Sprinkle with paprika. Bake at 350 degrees for 30 minutes until golden on top. Serves 4-6.
- 1 med. eggplant
- 1 c. cracker crumbs
- 6 slices bacon, fried & crumbled
- 1 tbsp. butter or margarine
- 1/4 c. minced onion
- 1/2 tsp. celery salt
- Black pepper
- 1 egg
- 2 c. milk
- American or Velveeta cheese
- Paprika
Peel eggplant. Cube and cook in boiling salted water until tender. Drain. Add 1/2 cracker crumbs, bacon, butter, onion, celery salt and pepper. Place in greased casserole. Top with remaining crumbs. Arrange cheese in spokes on top. Combine egg and milk. Pour over casserole. Sprinkle with paprika. Bake at 350 degrees for 30 minutes until golden on top. Serves 4-6.
