By | September 01, 2011

Instructions

  1. Cook peeled and cubed eggplant in salted boiling water till tender, about 15 minutes. Drain well and mash.
  2. Mix sautéed onion, pimento, pecans, herbs, eggs and half the crushed crackers and add mashed eggplant. Mix well.
  3. Season with salt and pepper to taste.
  4. Place mixture in a buttered 1-quart baking dish and top with remaining crushed crackers and the melted butter.
  5. Bake at 350° for 25–30 minutes.

Yields 4–6 servings.
 

Ingredients

  • 1 medium eggplant, peeled and cubed
  • 2 large eggs, beaten
  • 1/3 cup diced onion, sautéed till tender
  • 3 tablespoons diced pimento
  • ¼ cup finely chopped pecans
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • ½ tablespoon fresh oregano, finely chopped
  • ¾ cups crushed Ritz crackers
  • 2 tablespoons melted butter
  • Salt and pepper
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