Week of September
8, 2002
SCALLOPED EGGPLANT
| 1 med eggplant | 1 Sm. onion, chopped |
| 1 beaten egg | 1 C. dry bread crumbs |
| 1/2 C. milk | 1/2 C. buttered bread crumbs |
| 2 T. melted butter |
Pare eggplant; cut into cubes.
Cook in boiling, salted water 8 minutes; drain. Add egg, milk, butter, onion
and dry bread crumbs. Place in greased baking dish. Top with buttered crumbs.
Bake at 350 degrees for 30 minutes.
Variation: For Spanish Eggplant, substitute 1 1/2 cups
canned tomatoes for milk. Sprinkle 1/2 cup grated American cheese over the
top. Serves 6.
If
you like this recipe then order the book!!!!
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