Cheese-Eggplant Scallop
Source of Recipe
Lynne's Country Kitchen - Amish
List of Ingredients
Cheese-Eggplant Scallop
1 eggplant
1/4 pound butter or margarine
1/2 pound bread cubes
2 eggs, beaten
1/4 pound grated cheese
Salt and pepper, to taste
Peel eggplant. Cut into chunks and cook in a small amount of water until tender. Drain. Mash lightly with potato masher.
Melt butter. Add butter to bread cubes. Divide bread cubes in half. To one half add eggplant, eggs, half of cheese, and salt and pepper.
Place half of remaining bread cubes in bottom of greased 1 quart casserole. Add eggplant mixture. Top with remaining bread cubes and sprinkle with remaining cheese.
Bake at 350 degrees for 30 minutes.
Makes 6 servings
Recipe
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