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    Scalloped Eggplant


    Source of Recipe


    Aunt Saunny

    1 medium egg plant
    1/3 cup butter
    ½ cup bread crumbs
    2 eggs, well beaten
    1 teaspoon minced onion
    salt and pepper to taste

    Peel the egg plant, cut into cubes and cook in salted water until tender, drain and mash. Add butter, crumbs, onion, eggs and seasoning and mix well, then pour into a buttered baking dish. Bake in 350° oven until well browned.
 

 

 

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