Baked Eggplant

[Guest guest]

Baked Eggplant

 

1 medium eggplant

2 slices bread

1/4 C. cream

2 T. soft butter or olive oil

1/2 small onion

1 thin slice garlic clove

2 eggs

1/2 tsp. salt

dash pepper

1 tsp. lemon juice

 

Preheat oven to 325ºF.

Peel eggplant, slice and cook in boiling water for 10 minutes or until

tender; drain. Place 1 slice bread into blender container and blend on

high for 6 seconds, or until bread is crumbed; empty crumbs onto a small

plate (or in a bowl). Place eggplant and all other ingredients into

blender, cover and blend on high for 20 seconds. Pour mixture into

greased 1 quart casserole dish and top with dry bread crumbs (from

plate). Bake 30 minutes. Serves 6.