Ingredients:
1 (1 lb) eggplants, peeled and cut into 1/2-inch cubes
1 small onions, grated
3 slices bread, crumbled
1/2 cup evaporated milk
1/2 cup green peppers, chopped
2 -3 garlic cloves, minced (optional)
1 cup sharp cheddar cheese, shredded
3 tablespoons butter, melted ( or margarine)
1 eggs, beaten
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup cracker crumbs
paprika
Directions:
Cook the eggplant and onion in boiling water to cover 5 minutes, or until tender; drain. Add the crumbled bread and next 11 ingredients(through to thyme), stir well.
Pour into a greased 1 1/2 quart baking dish, top with cracker crumbs, and sprinkle with paprika. Bake, uncovered, at 350*F. for 30 to 35 minutes or until lightly browned. Enjoy!
Yield: 6 servings.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.