Morrison's Cafeteria Scalloped Eggplant
Created by dienia b on November 10, 2021
- Servings: 8
- Prep Time: 30m
- Cook Time: 60m
- Recipe #37705
Ingredients
- 1 1/2 pounds eggplant, peeled ,cubed
- 3 cups water
- 3 tablespoons butter, divided
- 1/2 cup onion,chopped
- 1 1/2 cups ritz crackers,crushed,divided
- 1 egg, lightly beaten
- 1/2 cup evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, to taste
How to Make
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Step 1: Place eggplant in a large saucepan and cover with water.
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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.
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Step 3: Drain well and set aside in the saucepan.
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Step 4: Preheat the oven to 350 degrees.
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Step 5: Grease a 1 1/2-quart casserole.
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Step 6: Set aside.
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Step 7: In a skillet
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Step 8: Melt 2 tablespoons butter over medium heat.
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Step 9: Saute the onions about 3 minutes or until fragrant and soft but not brown. Add to the eggplant.
How to Make
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Step 10: Stir in 1 cup crushed crackers.
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Step 11: Combine the egg and milk and stir into the eggplant mixture.
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Step 12: Add salt and pepper.
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Step 13: Transfer to the prepared casserole dish.
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Step 14: Combine 1 tablespoon melted butter and 1/2 cup crushed crumbs.
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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.