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Recipe to Print-Scalloped Eggplant - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Scalloped Eggplant - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 45.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $10.00 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Peel and slice eggplant and soak 30 minutes in salted water. Drain and drop in boiling water. Cook until tender. Sauté onion in butter until tender but not brown. Combine eggplant, onion, sugar, soup, and egg. Pour into baking dish, sprinkle top with bread crumbs and cheese. Bake at 350 degrees for 45 minutes.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00