Xcellent Scalloped Eggplant! (Aubergine)

Sharon123's Note:

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!

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 1 (1 lb) eggplant, peeled and cut into 1/2-inch cubes
• 1 small onion, grated
• 3 slices bread, crumbled
• 1/2 cup evaporated milk
• 1/2 cup green pepper, chopped
• 2 -3 garlic cloves, minced (optional)
• 1 cup sharp cheddar cheese, shredded
• 3 tablespoons butter, melted (or margarine)
• 1 egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup cracker crumb
• paprika

Directions:

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.

Reviews

[Chef53Kathy]

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.

[morgainegeiser]

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.

[vigilant20]

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.