Cook Time: 25 minutes
Ingredients:
- 1 medium eggplant, peeled and cubed (about 3 cups cubed)
- 1 tablespoon parsley, finely chopped
- 12 ounces grated Cheddar cheese -- reserve a few tablespoons for topping
- 2 eggs
- 1 medium onion, chopped
- 1 cup cracker crumbs
- salt and pepper to taste
- butter
Preparation:
Boil eggplant cubes until tender, about 5 to 10 minutes; drain well. In a lightly buttered baking dish, combine eggplant, parsley, the cheese (save a little out for topping), eggs, onion, and cracker crumbs. Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350° F. for about 25 minutes or until firm.Serves 4.
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