Scallop of Eggplant
- Fried eggplant
- Cracker crumbs, well buttered
- Milk
Chop the remnants of fried eggplant rather coarse. Arrange in ramekins in alternate layers with heavily buttered cracker crumbs, finishing with the crumbs. Pour over enough milk so that it can just be seen. Brown in a hot oven at 400°F.
Submitted by Feb 21, 2010
15 min
30 min
45 min