Scalloped Eggplant Recipe

Name: Scalloped Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sized eggplant; 1/2 c. boiling water; 2 Tbsp. chopped parsley; 1 small onion; 4 Tbsp. butter; 3/4 c. cracker crumbs or 1/2 c. bread crumbs; 1/4 tsp. salt; 1/8 tsp. paprika; 1/2 c. milk; thin slices cheese or grated cheese

Servings: persons

1 medium sized eggplant
1/2 c. boiling water
2 Tbsp. chopped parsley
1 small onion
4 Tbsp. butter
3/4 c. cracker crumbs or 1/2 c. bread crumbs
1/4 tsp. salt
1/8 tsp. paprika
1/2 c. milk
thin slices cheese or grated cheese

1
Pare and dice eggplant.
2
Cook until tender in boiling water. Drain well and sprinkle with chopped parsley.
3
Chop only finely. Melt 1 tablespoon butter and saute the onion until light brown; add to eggplant.
4
Melt 3 tablespoons butter and stir into it until butter has absorbed cracker crumbs or bread crumbs.
5
Place layers of eggplant and layers of crumbs in a baking dish.
6
If crackers are unsalted, add salt and paprika.
7
Have the top layer crumbs. Pour milk over the top.
8
Place cheese on top.
9
Bake at 375u00b0 for 1/2 hour.

398

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

You need 10 ingredients. The key ingredients include: 1 medium sized eggplant, 1/2 c. boiling water, 2 Tbsp. chopped parsley, 1 small onion, 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.

Scalloped Eggplant

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