Xcellent Scalloped Eggplant! (Aubergine)
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!
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INGREDIENTS
Nutrition- 1
- 1
- 3slices bread, crumbled
- 1⁄2cup evaporated milk
- 1⁄2
- 2 -3
- 1
- 3
- 1
- 1teaspoon salt
- 1⁄4teaspoon pepper
- 1⁄2teaspoon dried oregano
- 1⁄2teaspoon dried basil
- 1⁄4teaspoon dried thyme
- 1⁄4cup cracker crumb
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DIRECTIONS
- 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.
- 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!
- Yield: 6 servings.
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