Easy Escalloped Eggplant - cooking recipe

Ingredients

1 large or 2 small eggplant
1 c. cheese and garlic croutons (Pepperidge Farm)
1 c. grated sharp Cheddar cheese, divided in half
1/2 c. milk
1 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried basil
1 Tbsp. butter

Preparation

Peel eggplant; cut into 1/4-inch cubes.
Cook in boiling salted water until tender; drain.
Mix eggplant, croutons and 1/2 cup of cheese.
Put in a lightly buttered casserole dish.
Combine milk, flour and seasonings; pour over eggplant mixture.
Top with remaining cheese; dot with butter.
Cover; bake at 350\u00b0 for 20 minutes.
Remove cover; continue baking for an additional 10 minutes.
Serves 4.