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Scalloped Oyster and Eggplant | Scalloped Oyster and Eggplant Recipes | Scalloped Oyster and Eggplant Recipe

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Scalloped Oyster and Eggplant

1 medium eggplant

4 tablespoon finely chopped onion

1/4 cup butter

1/2 cup dried bread crumbs

1/2 teaspoon salt

1 pint oysters

1/2 cup light cream

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Peel and cut eggplant in one inch cubes. Cook in boiling, salted water until tender. (It cooks quickly.) Drain. SautÈ onions in butter until yellow. Add bread crumbs and salt. Heat oysters slowly in their own juice until the edges curl. Place a layer of eggplant in buttered casserole, then oysters, then crumb mixture. Alternate until casserole is filled. End with crumb mixture. Pour cream over the top and bake in 350 degree oven until top is browned (about 30 minutes).

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