Easy Scalloped Eggplant2014-09-17
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
A fresh take on eggplant.
- 1 medium eggplant, peeled and cubed (about 3 cups)
- 1 tablespoon(s) parsley, finely chopped
- 360 grams grated cheddar cheese; reserve a few tablespoons for topping
- 1 medium onion, chopped
- 1 cup(s) cracker crumbs
- salt and pepper to taste
Peel and cube eggplant.
In a medium saucepan, boil eggplant until tender, about 10 minutes.Drain well.
In a lightly buttered baking dish, combine eggplant, parsley, cheese (reserve some for topping), eggs, onion and cracker crumbs.
Sprinkle with remaining cheese, salt and pepper and dot with butter.
Bake at 180°C for 25 minutes or until firm.