Scalloped Eggplant - cooking recipe

Ingredients

1 large or medium sized eggplant
1 tsp. salt
1 c. water
1 egg and 1/2 c. milk, mixed together
3 or 4 tsp. margarine
2/3 c. cracker crumbs, lightly crumbled

Preparation

Slice, peel and medium dice eggplant.
In a medium size saucepan, add chunks of eggplant, salt and water.
Boil until tender.
Cool and then drain.
Mix egg and milk mixture with eggplant chunks; add margarine spoonfuls and crackers.
If too juicy, add more crumbled crackers.
Pour into a 1 1/2-quart casserole dish.
Top with additional cracker crumbs and dabs of butter or margarine.
Sprinkle parsley flakes and paprika on top. Bake at 350\u00b0 until golden brown on top and mix has set.
Let stand 5 minutes before serving.
Enjoy!