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Home » Farm to Kitchen, Side Dishes

Escalloped Eggplant

By Helen Brody (July 24, 2013)

This recipe was submitted by Hillside Springs in Westmoreland, NH and was given to co-owner Kim Peavey by her mother. The recipe is remarkably easy and wonderfully flavorful. Even non-eggplant eaters seem to enjoy it.  Hillside Springs farms biodynamically and features a six month growing season.

1 medium eggplant (or 2-3 “skinny” Asian type), peel and cut into cubes (about 6 cups)
4 tablespoons butter
2 tablespoons olive oil                                                                               eggplant
1 medium onion, chopped (1 cup)
2/3 cup dried bread crumbs
2 slightly beaten eggs
salt and pepper to taste
1/3 cup dried  bread crumbs
2 tablespoons butter
Preheat oven to 375.

Peel the eggplant and cut into 1/4 inch cubes. Melt butter and olive oil in a medium skillet and saute onions for a moment before adding eggplant cubes. Cook onions and eggplant until until tender. In a small bowl lightly beat the eggs. Add eggs and 2/3 cup dried bread crumbs to eggplant and onion. Gently mix well with salt and pepper to taste. Spoon into a 1 1/2 quart sized casserole dish and top with the remaining 1/3 cup of breadcrumbs mixed with the 2 tablespoons butter. Bake uncovered about 30 – 40 minutes.

Yield: 4-6 servings

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