Scalloped Eggplant

1. 1

   Peel eggplant and cut in chunks.

2. 2

   Boil in salt water 20 minutes; drain.

3. 3

   Cook onions in 4 tablespoons butter or margarine. When tender, blend in flour and add a can of cream of mushroom soup and 1 cup milk, stirring constantly until it boils.

4. 4

   Boil 1 minute.

5. 5

   Add eggplant and pour into 10 x 6 x 2-inch pan.

6. 6

   Cover with toasted bread crumbs or crackers.

7. 7

   Dot with butter or margarine.

8. 8

   Bake in 420u00b0 oven for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.