Scalloped eggplant

serves 4 as a main dish, 8 as a side dish



1 1/2 - 2 lb eggplant

2 tbs chopped parsley

1 small onion, chopped

1 + 3 tbs butter

1/2 cup milk

2 eggs

3/4 cup cracker crumbs, or 1/2 cup bread crumbs

plus 1/4 tsp salt

1/4 tsp paprika

slices of Swiss or American cheese

crisp, crumbled bacon or pepperoni (optional, I don't

add this)



Pare and cut into dice: A 1 1/2 to 2 lb eggplant. Simmer it until tender

in: 1/2 cup boiling water. Drain well. Sprinkle with: 2 tablespoons

chopped parsley. Chop until very fine: 1 small onion. Melt: 1 tablespoon

butter. Saute the onion in this until it is golden. Add it to the eggplant

with: 1/2 cup milk, 2 well-beaten eggs

Melt: 3 tablespoons butter. Stir into it, until the butter is absorbed: 3/4

cup cracker crumbs or 1/2 cup bread crumbs. Preheat oven to 375 F. Place

layers of eggplant and layers of crumbs in a baking dish. Season them, if

the crackers are unsalted, with: 1/4 teaspoon salt. Wind up with a top

layer of crumbs. Place on it: Thin slices of cheese or grated cheese, 1/4

teaspoon paprika. Bake the eggplant for 1/2 hr. Garnish with: Crisp

crumbled bacon or thin strips of pepperoni.