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Aunt Cleta's Scalloped Eggplant Recipe

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This recipe for Aunt Cleta's Scalloped Eggplant, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Friedmann
Added: Friday, January 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium sized eggplant
1/2 cup boiling water
2 TBS chopped parsley
1 small onion
1 TBS butter
1/2 cup milk
2 well beaten eggs
3/4 cup cracker crumbs or 1/2 cup bread crumbs
1/4 tsp salt & pepper
1/8 tsp paprika

Directions:
Directions:
Preheat oven to 375F. Pare and cut into dice eggplant. Simmer it until tender in boiling water. Drain it well in a strainer. Sprinkle with parsley. Chop onion fine and saute in butter. Add it to eggplant with milk and eggs. Melt 3TBS butter in a skillet add crumbs and brown. Add 1/2 of crumbs salt and paprika to eggplant mixture. Mix with a mixer and pour into a baking dish. Top with buttered crumbs sprinkle more paprika on top and bake for 1/2 an hour.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Aunt Cleta served this for Holiday dinners. When she prepared it she peeled the eggplant in endive size portions, stuffed each peel with the eggplant mixture and baked the individual eggplant servings on a cookie sheet. I did this for many years; but, without kitchen help it was very time consuming. Ray and children look forward to it with our Holiday meals; so I put it in a casserole and can make it a day or so ahead of time. I usually triple the recipe.

 

 

 

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