XCELLENT SCALLOPED EGGPLANT! (AUBERGINE)

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Xcellent Scalloped Eggplant! (Aubergine) image

From Southern Living magazine, this is from a family cookbook-From Hundnall Kitchens-by Karen and Bill Hudnall of Paris, Texas. They say this is one of the favorites. Great taken to picnics and potlucks! UPDATE: Due to reviews, I have added some additional spices to this recipe. I hope you enjoy!

Provided by Sharon123

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1 (1 lb) eggplant, peeled and cut into 1/2-inch cubes
1 small onion, grated
3 slices bread, crumbled
1/2 cup evaporated milk
1/2 cup green pepper, chopped
2 -3 garlic cloves, minced (optional)
1 cup sharp cheddar cheese, shredded
3 tablespoons butter, melted (or margarine)
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup cracker crumb
paprika

Steps:

  • Cook the eggplant and onion in boiling water to cover 5 minutes, or until tender; drain. Add the crumbled bread and next 11 ingredients(through to thyme), stir well.
  • Pour into a greased 1 1/2 quart baking dish, top with cracker crumbs, and sprinkle with paprika. Bake, uncovered, at 350*F. for 30 to 35 minutes or until lightly browned. Enjoy!
  • Yield: 6 servings.

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