Side Dish

Scalloped Eggplant is for Side Dish.

Scalloped Eggplant takes several minutes to prepare.

Scalloped Eggplant takes several minutes to cook.

Scalloped Eggplant makes 12 servings.

The ingredients for Scalloped Eggplant are:

2 medium eggplants, peeled and cut up

1 ? teaspoons salt

Water to cover



6 tablespoons butter

1 small grated onion

? teaspoon salt and ? teaspoon freshly ground black pepper

2 eggs

2/3 cup half & half or canned non-fat condensed milk

1 cup Italian bread crumbs

1 ? cup grated cheese

Here is how you make Scalloped Eggplant:

Cook eggplant in boiling water with the 1 1/2 teaspoon salt until tender. Drain and mash. Add butter, grated onion, and 1/2 teaspoon salt and pepper; blend well. Whisk egg with milk; stir into the eggplant mixture. Stir in bread crumbs and ? cup of the cheese. Bake in a lightly buttered casserole at 325 degrees for 35-45 minutes, or until set in center. Or bake in 6-8 buttered ramekins for individual servings. Sprinkle with remaining cheese and continue to bake until cheese is melted and browned.Number of Servings: 12Recipe submitted by SparkPeople user JEANNNNNETTE.

The nutritional information for Scalloped Eggplant is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 169.8

• Total Fat: 10.0 g
• Cholesterol: 5.0 mg
• Sodium: 338.9 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 2.5 g
• Protein: 6.3 g

The dietary needs meet for Scalloped Eggplant is Vegetarian