Eggplant Amandine Recipe
Ingredients
| 1 medium sized egg plant, sliced, pared and cut in small cubes | ||
| Blanched almonds | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1 Small, finely chopped | |
| 1/4 cup finely snipped parsley | ||
| 3/4 cup cracker crumbs | ||
| 2 eggs, slightly beaten | ||
| Milk | 2 Tablespoon | |
| Cheddar Cheese | 1 Cup (16 tbs), thinly sliced | |
Directions
Cook eggplant in 1/2 cup boiling salted water until just tender.
Drain thoroughly.
Mash with a fork and beat until fluffy.
Lightly brown the almonds in 1 tablespoon butter in a skillet.
Remove and keep warm.
Brown onion lightly in butter in skillet.
Mix onion and parsley with eggplant.
Heat 3 tablespoons butter in the skillet.
Add cracker crumbs and toss to coat crumbs.
Blend crumbs and 1/2 cup almonds with eggplant mixture.
Blend in a mixture of eggs and milk.
Turn into a greased 1-quart baking dish.
Top with cheese and remaining almonds.
Bake at 350°F 30 minutes.
Remove from oven.
Sprinkle with paprika and garnish with snipped parsley.
Return to oven and heat 10 minutes.
Drain thoroughly.
Mash with a fork and beat until fluffy.
Lightly brown the almonds in 1 tablespoon butter in a skillet.
Remove and keep warm.
Brown onion lightly in butter in skillet.
Mix onion and parsley with eggplant.
Heat 3 tablespoons butter in the skillet.
Add cracker crumbs and toss to coat crumbs.
Blend crumbs and 1/2 cup almonds with eggplant mixture.
Blend in a mixture of eggs and milk.
Turn into a greased 1-quart baking dish.
Top with cheese and remaining almonds.
Bake at 350°F 30 minutes.
Remove from oven.
Sprinkle with paprika and garnish with snipped parsley.
Return to oven and heat 10 minutes.
Chef
