From Southern Living magazine, this is from a family cookbook-From Hundnall Kitchens-by Karen and Bill Hudnall of Paris, Texas. They say this is one of the favorites. Great taken to picnics and potlucks! UPDATE: Due to reviews, I have added some additional spices to this recipe. I hope you enjoy!

Ingredients

6 serv.

(1 lb) eggplant, peeled and cut into 1/2-inch cubes1
small onion, grated↗1
slices bread, crumbled↗3
cup evaporated milk↗1⁄2
cup green pepper, chopped↗1⁄2
garlic cloves, minced (optional)↗2 -3
cup sharp cheddar cheese, shredded↗1
tablespoons butter, melted (or margarine)↗3
egg, beaten↗1
teaspoon salt↗1
teaspoon pepper↗1⁄4
teaspoon dried oregano↗1⁄2
teaspoon dried basil↗1⁄2
teaspoon dried thyme↗1⁄4
cup cracker crumb↗1⁄4
paprika↗

Step-by-step instructions

1
Cook the eggplant and onion in boiling water to cover 5 minutes, or until tender; drain. Add the crumbled bread and next 11 ingredients(through to thyme), stir well.
2
Pour into a greased 1 1/2 quart baking dish, top with cracker crumbs, and sprinkle with paprika. Bake, uncovered, at 350*F. for 30 to 35 minutes or until lightly browned. Enjoy!
3
Yield: 6 servings.

Source: food.com

Original recipe ↗

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