Scalloped Eggplant

If you cook off the eggplant the night or two before, this is a super fast side dish.

Scalloped Eggplant


Peel 1 small eggplant; cut into chunks, boil in salted water until tender (5-7 minutes).
Drain, cool, add 1 egg, 1/2 cup milk, 8 broken crackers,1/4 cup diced cheese, salt, pepper. Pour into buttered baking dish Bake 30 minutes 350 degrees. Dot with butter or cheese.

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