Post by Debbie on Jun 12, 2012 17:20:58 GMT -5
1 medium eggplant, peeled and cubed (about 3 cups cubed)
1 tablespoon parsley, finely chopped
12 ounces grated Cheddar cheese - reserve a few tablespoons for topping
2 eggs
1 medium onion, chopped
1 cup cracker crumbs
salt and pepper to taste butter
PREPARATION:
Boil eggplant cubes until tender, about 5 to 10 minutes; drain well.
In a lightly buttered baking dish, combine eggplant, parsley, the cheese, eggs, onion, and cracker crumbs.
Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350° F. for about 25 minutes or until firm.
1 tablespoon parsley, finely chopped
12 ounces grated Cheddar cheese - reserve a few tablespoons for topping
2 eggs
1 medium onion, chopped
1 cup cracker crumbs
salt and pepper to taste butter
PREPARATION:
Boil eggplant cubes until tender, about 5 to 10 minutes; drain well.
In a lightly buttered baking dish, combine eggplant, parsley, the cheese, eggs, onion, and cracker crumbs.
Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350° F. for about 25 minutes or until firm.