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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Scalloped Egg Plant Recipe

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This recipe for Scalloped Egg Plant is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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