More Great Recipes: Vegetable

Scalloped Eggplant

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Member since 2007

Serves | Prep Time | Cook Time


1 eggplant(about 1 1/2 lbs.)
4 Tbls. butter
1 small sweet onion (or 1/2 of a large)
2 cloves garlic, chopped fine
1 Tbls. finely chopped parsley (dried can be used, just use 1/2 the amt.)
Salt &Pepper
1/2 cup pork rind flour
Freshly grated Parmesan cheese

Preheat oven to 375. Peel the eggplant and cut it into 1/2-inch cubes.

Put the eggplant in a pot with an inch of boiling water, cover, and cook *gently* until tender 7-10 minutes. Drain.

Melt 2Tbls. Butter in a skillet, then add the onion and garlic, and cook over *low* heat until soft, but not brown.

Stir in the eggplant and parsley, season with salt and pepper, and combine gently.

Spoon into buttered baking dish.

Melt 2 Tbls. butter then add 1/2 cup pork rind flour. Mix to combine into crumbs.

Cover with the grated parm and buttered pork rind crumbs.

Bake about 20-25 minutes, until the eggplant is heated through and the crumbs are brown.

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