Scalloped Eggplant
Scalloped Eggplant is an moderately easy dinner. Made with 2 small eggplant, 1/2 c. onions, 4 tbsp. butter or margarine, 4 tbsp. flour and 1 can cream of mushroom soup, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Peel eggplant and cut in chunks.
Boil in salt water 20 minutes; drain.
Cook onions in 4 tablespoons butter or margarine. When tender, blend in flour and add a can of cream of mushroom soup and 1 cup milk, stirring constantly until it boils.
Boil 1 minute.
Add eggplant and pour into 10 x 6 x 2-inch pan.
Cover with toasted bread crumbs or crackers.
Dot with butter or margarine.
Bake in 420Β° oven for 20 minutes.
π· Perfect Pairings
Complete your meal with these
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