Morrison's Cafeteria Scalloped Eggplant
November 10, 2021
- 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
Place eggplant in a large saucepan and cover with water.
Bring to a boil over medium-high heat. Reduce the heat, cover and simmer about 12 minutes, or until eggplant is very soft.
Drain well and set aside in the saucepan.
Preheat the oven to 350 degrees.
Grease a 1 1/2-quart casserole.
In a skillet
Melt 2 tablespoons butter over medium heat.
Saute the onions about 3 minutes or until fragrant and soft but not brown. Add to the eggplant.
Stir in 1 cup crushed crackers.
Combine the egg and milk and stir into the eggplant mixture.
Add salt and pepper.
Transfer to the prepared casserole dish.
Combine 1 tablespoon melted butter and 1/2 cup crushed crumbs.
Sprinkle over eggplant mixture in casserole and bake in the center of the oven about 30 minutes or until bubbly and lightly browned.
No special items needed.