Scalloped Eggplant

Name: Scalloped Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. eggplant; 1 c. cracker crumbs; 1 medium onion, chopped; 1/2 c. cornbread crumbs; 1/2 c. sharp cheese, grated; 1 egg, beaten; 1/2 tsp. salt; 1/2 stick margarine; 1/2 Tbsp. sugar; 1/2 c. milk

Eats Now Editorial Team · 231 kcal · Seafood

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Scalloped Eggplant – a delicious recipe with eggplant, cracker crumbs, onion, cornbread crumbs, sharp cheese, egg. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 c. eggplant
1 c. cracker crumbs
1 medium onion, chopped
1/2 c. cornbread crumbs
1/2 c. sharp cheese, grated
1 egg, beaten
1/2 tsp. salt
1/2 stick margarine
1/2 Tbsp. sugar
1/2 c. milk

1
Peel and cube eggplant.
2
Boil in salted water until barely tender.
3
Drain.
4
Mix all ingredients but cheese and put in greased baking dish.
5
Top with grated cheese.
6
Bake at 350u00b0 for 30 minutes.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. eggplant, 1 c. cracker crumbs, 1 medium onion, chopped, 1/2 c. cornbread crumbs, and more.

Yes, Scalloped Eggplant falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
231 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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