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

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.

Chef53Kathy March 23, 2009

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.

morgainegeiser March 20, 2008

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.

vigilant20 February 23, 2008