Recipe: Scalloped Eggplant (3)

Scalloped Eggplant

1 medium eggplant
1/2 c. water
1 1/4 c. cracker crumbs
1/4 c. evaporated milk
1 can cream of chicken soup
1 egg, beaten
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter

Peel and dice eggplant and cook until tender in 1/2 cup water; mash. Moisten cracker crumbs with milk; add soup, eggplant, egg, salt and pepper. Place in greased casserole; dot with butter. Bake at 350 degrees for about 20 minutes or until brown.

Scalloped Eggplant

1 medium eggplant
1 beaten egg
1/2 c. milk
2 Tbsp. melted butter or margarine
1 small onion, chopped
1 c. dry bread crumbs
1/2 c. buttered bread or cracker crumbs

Pare eggplant. Cut into 1-inch cubes. Cook in boiling, salted water for 8 minutes. Drain. Add egg, milk, butter, onion and dry bread crumbs. Place in greased 1 quart baking dish. Top with buttered crumbs. Bake in moderate oven at 350 degrees for 30 minutes.
For Spanish eggplant, substitute 1 1/2 cups canned
tomatoes for milk. Sprinkle 1/2 cup grated American cheese over top. Makes 6 servings.

Scalloped Eggplant

1 medium eggplant, peeled and chopped
1/2 c. water
1 small onion chopped
1 Tbsp. soft butter
1/2 c. milk
2 eggs, beaten
3 Tbsp. melted butter
3/4 c. crushed saltines

Simmer eggplant in 1/2 cup water until tender. Saute chopped onion in 1 tablespoon butter then add to eggplant together with milk and beaten eggs. Add crushed saltines to melted butter. Layer eggplant and saltines in buttered 1 1/2-quart casserole. Sprinkle with grated Parmesan cheese. Bake at 375 degrees about 30 minutes.