You are here

Eggplant Amandine

Charles.Durand's picture
  Egg plant 1 Medium, sliced, pared and cut in small cubes
  Slivered blanched almonds 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Small, finely chopped
  Finely snipped parsley 1⁄4 Cup (4 tbs)
  Cracker crumbs 3⁄4 Cup (12 tbs)
  Eggs 2 , slightly beaten
  Milk 2 Tablespoon
  Thinly sliced cheddar cheese 1 Cup (16 tbs)

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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (14 votes)


Eggplant Amandine Recipe