allan shivers' escalloped eggplant

Name: Allan Shivers' Escalloped Eggplant
Prep time: 20 min
Cook time: 30 min
Cuisine: Southwestern
Ingredients: 2 pound(s) eggplant, peeled, cubed, cooked, drained and mashed; 2 large eggs; 4 tablespoon(s) butter; 1/2 cup(s) minced onion; 2 clove(s) garlic, grated; 1 cup(s) cracker meal; 1 cup(s) grated american cheese; 1/2 can(s) whole milk; - salt and pepper to taste; 1 cup(s) grated cheese

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

This recipe comes from Allan Shivers, the Governor of Texas, from 1949 to 1957. I love the really old recipes I have because no one ever uses them anymore. Therefore when I make them people always ask if they can have the recipe.

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yield serving(s)

prep time 20 Min

cook time 30 Min

method Bake

Ingredients For allan shivers' escalloped eggplant

2 lb

eggplant, peeled, cubed, cooked, drained and mashed
2 lg

eggs
4 Tbsp

butter
1/2 c

minced onion
2 clove

garlic, grated
1 c

cracker meal
1 c

grated american cheese
1/2 can

whole milk
salt and pepper to taste
1 c

grated cheese

How To Make allan shivers' escalloped eggplant

1
Preheat oven to 350 degrees. Grease a baking dish with butter.

2
Peel and cube the eggplant. Place in a large pot and cover with water, boil until tender. Drain the eggplant and return to pot. Mash with a potato masher.
3
Stir in eggs, butter, onions, garlic, cracker meal, American cheese, milk, salt and pepper.
4
Transfer to baking dish and top with cheese. Bake for 30 minutes or until golden brown and cheese is melted.
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