Scalloped Eggplant (Aubergine)
"The ONLY way I will willingly eat eggplant."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 large eggplant, peeled and diced
- 1⁄3 cup milk
- 1 (10 ounce) can cream of mushroom soup
- 1 egg, slightly beaten
- 1⁄2 cup onion, chopped
- 3⁄4 cup herb stuffing mix
- 1⁄2 cup herb stuffing mix
- 2 tablespoons butter, melted
- 1 cup sharp cheddar cheese, shredded
directions
- Cook diced eggplant in boiling salted water until tender, about 6-7 minutes. Drain.
- Meanwhile, stir milk into soup.
- Blend in egg.
- Add eggplant, onion and stuffing.
- Toss lightly to mix.
- Turn into greased 2 quart baking dish and cover with cheese topper:.
- Finely crush 1/2 cup stuffing mix and melted butter.
- Sprinkle over casserole.
- Top with 1 cup cheese.
- Bake at 350 for 20 minutes.
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RECIPE SUBMITTED BY
Patti McD
Oreland, 78
I am a 51 yo full time employed registered nurse and mother of 2. I have always loved to fuss in the kitchen. As a teenager, I sat myself down with pen and pad and wrote down all the recipes for the ethnic comfort food my grandmother had committed to memory over the years. I'm pround to say I can replicate many of those seasoned favorites and included them in a small cookbook I put together for my 2 brothers wives as a shower present. I grew up on Betty Crocker as my mother's manual (she had a copy of the original red and white volume) and have always found Joy of Cooking too fussy. My all time favorite cookbook is the original New York Times Cookbook. I discovered it in my teens and zealously guard it. I have my own extensive cookbook collection and am always on the lookout for new and creative ideas. I recently had a gastric bypass and have reached my goal weight so my cooking choices now reflect a new, healthier consciousness.
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<br>Please, anyone trying my recipes, leave me a review. Thanks.
