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


  • 1Peel 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

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