Scalloped Eggplant

Directions

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 350° until golden brown on top and mix has set.
10. 10
    Let stand 5 minutes before serving.
11. 11
    Enjoy!