Escalloped Eggplant
Escalloped Eggplant is an moderately easy dinner. Made with 1 (1 1/2 to 2 lb.) eggplant, peeled and diced, salt to taste, 1 onion, chopped, 2 tbsp. butter and 2 slices white bread, crumbled, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π¨βπ³ Instructions
Boil eggplant in small amount of water.
Drain and mash until soft and fluffy.
Add salt to taste.
Saute onion in butter.
Add to eggplant with bread.
Add half the grated cheese and Worcestershire sauce.
Add 2 eggs and beat well.
Put mixture into buttered casserole. Top with remaining cheese.
Bake at 350Β° until bubbly and brown.
Serves 4 to 6.
π· Perfect Pairings
Complete your meal with these
/7907250-82ebca09220547268980a689092c16bc.jpg)
/9091357-29a44cc2930347fc87f2ea267bf6bc71.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment