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Scalloped Egg Plant Recipe

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This recipe for Scalloped Egg Plant, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large Egg Plant
5 T. butter
6 T. diced green pepper
3 T. finely chopped onion
3 C. canned tomatoes, chopped
1-1/2 tsp. salt
1/2 tsp. pepper
1 C. buttered bread crumbs
grated Parmesan cheese

Directions:
Directions:
Peel egg plant, cut into 1 inch size pieces. Saute peppers and onions in butter until tender -- add chopped tomatoes and eggplant and cook slowly for 10 minutes. Butter casserole dish and add mixture. Sprinkle with bread crumbs and grated Parmesan cheese. Dot with butter and bake at 350 for about 20 - 30 mins. or until hot and bubbly.

Personal Notes:
Personal Notes:
June loved scalloped EVERYthing. This is one of many scalloped recipes in this book.

 

 

 

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