Scalloped Eggplant

Ingredients

• 1 medium Eggplant (About 1 pound)
• 1 cup Water (For cooking eggplant)
• 2 tablespoons Butter (For cooking onion)
• 0.5 medium Onion (Finely chopped)
• 0.75 tablespoon Fresh Parsley (Finely chopped)
• 0.5 cup Breadcrumbs (Plain or seasoned)
• 2 tablespoons Butter (For buttering crumbs)

Instructions

1. 1Peel the eggplant and cut it into 2/3-inch cubes.
2. 2Place the cubed eggplant in a saucepan with 1 cup of boiling water. Cook until the eggplant is soft, about 8-10 minutes. Drain the eggplant thoroughly.
3. 3In a skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Add the cooked eggplant and chopped parsley. Stir to combine.
4. 4Grease a baking dish with butter. Pour the eggplant mixture into the prepared dish.
5. 5Melt 2 tablespoons of butter and mix with the breadcrumbs. Sprinkle the buttered crumbs evenly over the eggplant mixture.
6. 6Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crumbs are golden brown.