Ingredients
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1 medium eggplant
1/4 tsp. dried marjoram
1/4 c. chopped onion
2 Tbsp. butter
1/3 c. parsley, snipped
1/4 c. butter, melted
1 c. soft bread crumbs
1/4 c. light cream
Preparation
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Dice eggplant (4 1/2 or 5 cups).
Simmer for 8 minutes in boiling water with herb and salt. Drain. Cook onion in 2 tablespoons butter.
Add eggplant with parsley. Combine melted butter and crumbs.
In a 9-inch baking dish, layer eggplant and crumbs.
Pour cream over top. Sprinkle with cheese. Bake at 375\u00b0 for 25 minutes.
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