Scalloped Eggplant

Name: Scalloped Eggplant
Ingredients: 1 medium eggplant, pared; 1 1/2 tsp. salt; 1/2 c. water; 8 white bread slices, crusts trimmed; 1/2 c. butter, melted; 1 egg, well beaten; 2 c. (8 oz.) shredded cheese; 1/4 tsp. pepper

8 ingredients

8 steps

Ingredients

1 medium eggplant, pared
1 1/2 tsp. salt
1/2 c. water
8 white bread slices, crusts trimmed
1/2 c. butter, melted
1 egg, well beaten
2 c. (8 oz.) shredded cheese
1/4 tsp. pepper

Directions

1

Cut eggplant into 1-inch cubes.
2

Combine with 1 teaspoon salt water; bring to a boil.
3

Simmer for 10 minutes; drain.
4

Cut bread into 1/2-inch cubes; toss with butter.
5

Combine with eggplant, egg, half of cheese, 1/2 teaspoon salt and pepper in a buttered 1 1/2-quart casserole.
6

Cover; bake at 375° for 20 minutes.
7

Remove cover; top with remaining cheese.
8

Continue baking for 10 minutes.