Scalloped Eggplant

1. 1

   Slice, peel and medium dice eggplant.

2. 2

   In a medium size saucepan, add chunks of eggplant, salt and water.

3. 3

   Boil until tender.

4. 4

   Cool and then drain.

5. 5

   Mix egg and milk mixture with eggplant chunks; add margarine spoonfuls and crackers.

6. 6

   If too juicy, add more crumbled crackers.

7. 7

   Pour into a 1 1/2-quart casserole dish.

8. 8

   Top with additional cracker crumbs and dabs of butter or margarine.

9. 9

   Sprinkle parsley flakes and paprika on top. Bake at 350u00b0 until golden brown on top and mix has set.

10. 10

    Let stand 5 minutes before serving.

11. 11

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.