Xcellent Scalloped Eggplant! (Aubergine)

Total Time
Prep 15 mins
Cook 35 mins

From Southern Living magazine, this is from a family cookbook-From Hundnall Kitchens-by Karen and Bill Hudnall of Paris, Texas. They say this is one of the favorites. Great taken to picnics and potlucks! UPDATE: Due to reviews, I have added some additional spices to this recipe. I hope you enjoy!

Ingredients Nutrition


  1. Cook the eggplant and onion in boiling water to cover 5 minutes, or until tender; drain. Add the crumbled bread and next 11 ingredients(through to thyme), stir well.
  2. Pour into a greased 1 1/2 quart baking dish, top with cracker crumbs, and sprinkle with paprika. Bake, uncovered, at 350*F. for 30 to 35 minutes or until lightly browned. Enjoy!
  3. Yield: 6 servings.
Most Helpful

4 5

Adding a teaspoon of seasoned salt gives this another dimension. We love eggplant but agree that it can be bland tasting. I also like sharp white cheddar instead of yellow cheddar. It has a more pungent taste. This recipe is a welcome change from making only eggplant parmigiana.

4 5

This recipe is o.k., it seems to be lacking something - it needs some paizz, it is rather dull. It also has a lot of ingredients for a side dish.

3 5

This is ok as is, but I agree with everyone else that it is bland. There's definite potential there though. It would be great if some creative cook could help with seasoning this one.