Email to Nedra Schoeberlein      

Recipe Categories: xoxonedra's HOME PAGEAPPETIZERS BEEF BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CONDIMENTS COOKIES DESSERTS FISHandSEAFOOD POULTRY SALADDRESSINGS SALADS SIDEDISHES Soups VEGETABLES

SCALLOPED EGGPLANT




Source of Recipe


Frazier Cook Book--Mom






Recipe Introduction


Preheat 350F. Serves 4.





List of Ingredients



• 1 eggplant, skinned and diced
  
• 1 large onion, chopped
  
• 1/2 stick butter
  
• 4 slices of white bread, cubed
  
• White Sauce:
  
• 1 heaping TBS. flour
  
• 1 1/2 TBS. butter
  
• 1/4 tsp. dry mustard
  
• 1 bouillon cube
  
• 3/4 cup milk or cream
  






Instructions



1. In a saucepan, cook diced eggplant in a small amount of water until just tender. Set aside.
   
2. Melt butter in a saute' pan and saute' onions until almost tender. Add diced bread and finish sauteing onions. Set aside.
   
3. Make white sauce:
   Melt butter in small saucepan. Whisk in flour, dry mustard and bouillon into butter. Cook for 2 or 3 minutes to cook out flour taste. Slowly whisk in milk. Whisking until slightly thickened.
   
4. Layer eggplant and bread/onion mixture twice in a swallow baking dish. Pour white sauce over the two layers and bake for 30 minutes or until slightly browned on top. Serve.
   






Final Comments


I usually double the recipe, using 2 cups of white sauce.