Morrison's Cafeteria Scalloped Eggplant

8
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"Copycat recipe"

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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