SCALLOPED (AUBERGINE) EGGPLANT

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Scalloped (Aubergine) Eggplant image

I've had this recipe for longer than I care to remember. My SIL served it to me a million years ago; I loved it and was surprised that it contained eggplant... which I thought I didn't like. It is yummy!

Provided by Impera_Magna

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 large eggplant, peeled and diced
1/3 cup milk
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 egg, slightly beaten
1/2 cup onion, chopped
3/4 cup Pepperidge Farm Herb Stuffing or 3/4 cup breadcrumbs
4 ounces sharp cheddar cheese, grated

Steps:

  • Cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
  • Mix soup and milk in large bowl; add egg.
  • Stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
  • Turn into a greased 8x8" or 10x6" pan; sprinkle w/ grated cheese.
  • Bake at 350 for 20 minutes.

Nutrition Facts : Calories 167.8, Fat 10.8, SaturatedFat 5.3, Cholesterol 57, Sodium 465.7, Carbohydrate 10.9, Fiber 3.3, Sugar 3.6, Protein 8.1

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