Morrison's Cafeteria Scalloped Eggplant
Recipe: #37705
November 10, 2021
Categories: Casseroles, Side Dishes, Eggplant, Southern, Copycat or Clone Recipes Vegetarian, Evaporated Milk, more
"Copycat recipe"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (283.9 g)
- Calories 276.2
- Total Fat - 8.9 g
- Saturated Fat - 4.2 g
- Cholesterol - 126.1 mg
- Sodium - 309.3 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 1.1 g
- Sugars - 3.2 g
- Protein - 6.6 g
- Calcium - 72.7 mg
- Iron - 2 mg
- Vitamin C - 38.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place eggplant in a large saucepan and cover with water.
Step 2
Bring to a boil over medium-high heat. Reduce the heat, cover and simmer about 12 minutes, or until eggplant is very soft.
Step 3
Drain well and set aside in the saucepan.
Step 4
Preheat the oven to 350 degrees.
Step 5
Grease a 1 1/2-quart casserole.
Step 6
Set aside.
Step 7
In a skillet
Step 8
Melt 2 tablespoons butter over medium heat.
Step 9
Saute the onions about 3 minutes or until fragrant and soft but not brown. Add to the eggplant.
Step 10
Stir in 1 cup crushed crackers.
Step 11
Combine the egg and milk and stir into the eggplant mixture.
Step 12
Add salt and pepper.
Step 13
Transfer to the prepared casserole dish.
Step 14
Combine 1 tablespoon melted butter and 1/2 cup crushed crumbs.
Step 15
Sprinkle over eggplant mixture in casserole and bake in the center of the oven about 30 minutes or until bubbly and lightly browned.
Tips
No special items needed.
0 Reviews
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