Scalloped Eggplant

9 ingredients
8 steps

Ingredients

  • 1 large or 2 small eggplant
  • 1/2 tsp. salt
  • 2 c. tomatoes, well drained
  • 1/2 c. finely chopped onion
  • 2 eggs, well beaten
  • 2 c. cornbread crumbs
  • milk
  • grated cheese
  • 1/4 c. chopped green peppers (optional)

Directions

  1. 1
    Peel eggplant; cube and cook until tender in salt water. Drain thoroughly.
  2. 2
    Mash and season to taste.
  3. 3
    Mash tomatoes and mix with eggplant, onion, eggs and cornbread crumbs.
  4. 4
    Pour into a greased 2-quart casserole.
  5. 5
    Add enough milk to cover well.
  6. 6
    Top with grated cheese.
  7. 7
    Bake at 375° for 30 minutes.
  8. 8
    Serves 6 to 8.

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