Scalloped Eggplant

Pat Duran


Another recipe form my Aunt Martha. She had 5 boys and 1 girl- and they all loved the casserole.


★★★★★ 1 vote

6 servings
10 Min
30 Min


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  • 1 medium
  • 1 large
    beaten egg
  • 1/2 c
    milk or cream
  • 2 Tbsp
    melted butter or margarine
  • 1 small
    onion, diced
  • 1 c
    panko bread crumbs
  • 1/2 c
    buttery cracker crumbs, like town house

How to Make Scalloped Eggplant


  1. Peel eggplant; cut in 1-inch cubes. Cook in boiling ,salted water 8 minutes; drain. Add milk. egg butter, onion and Panko crumbs. Place in a sprayed baking dish. Top with buttery crumbs; bake in 350^ oven for 30 minutes.
    Spanish Eggplant:
    Substitute 1 1/2 cups canned Rotel tomatoes,crushed for the milk.
    Sprinkle 1/2 c. grated American cheese over the top.

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About Scalloped Eggplant

Course/Dish: Vegetables
Other Tags: Quick & Easy, For Kids, Healthy

Show 8 Comments & Reviews

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