Scalloped Eggplant Casserole!

This is a recipe I had saved in a folder for about 3 years. I found the recipe on the GroupRecipes.com cooking site. It was posted by one of my favorite cooks from that site known as Dugger. I have tried a few of his recipes and was never disappointed!

This casserole is so easy to make and the flavor is just perfect! Oven roasted seasoned cubes of eggplant that are layered with pieces of white bread and cheddar cheese. Then it's coated in a egg/milk mixture, melted butter and baked until golden brown. This can be served as a side dish to any meat or fish. Or serve it as a main dish with a salad!

I'm writing the recipe as I made it, but go check out the original version here!



Scalloped Eggplant Casserole

INGREDIENTS:
1 large eggplant, peeled and sliced into 1/2 inch cubes
2 Tbls. extra virgin olive oil
7 slices white bread, cut into 1/2 inch cubes
1 and 1/2 cups shredded cheddar cheese
3 large eggs
1 and 1/2 cups milk - I used low fat
1 and 1/2 tsp. onion powder
1 tsp. salt and 1/2 tsp. black pepper, plus extra to season the eggplant cubes.
2 Tbls. melted butter

DIRECTIONS:
Preheat oven to 400 degrees F.
Whisk together the eggs, milk, onion powder, 1 tsp. salt, 1/2 tsp. black pepper. Set aside. 
Lightly grease a 13 x 9 inch casserole dish.
Place the cubed eggplant into the greased dish.
 Toss the cubes with the olive oil and lightly sprinkle with salt and pepper to taste.
Then spread out the seasoned eggplant in a single layer.
Bake on middle rack uncovered for 10 minutes.
Then toss and bake for another 10 minutes.
Then remove the eggplant from the dish and
spread 1/2 of the bread cubes evenly in the bottom of the dish.
Top the bread cubes with 1/2 the roasted eggplant and 1/2 the shredded cheddar.
Repeat these layers again and pour in the egg/milk mixture.
Press down slightly on the eggplant and bread cubes.
Lightly and evenly drizzle with the melted butter.
Bake on middle rack, uncovered for 25 minutes or until lightly browned.
Serve warm.
8-10 servings as a side dish