1/4 cup margarine or butter
1 medium eggplant (about 1-1/2 pounds, cut into 1/2 inch slices
1 cup half and half
1/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper
1/2 cup chopped pecans
Heat margarine in 10-inch skillet over low heat until melted. Add eggplant. Cook, turning once, until golden brown. Place in ungreased rectangular baking dish, 13x9x2 inches. Pour half-and-half over eggplant. Sprinkle with remaining ingredients. Bake uncovered in 300 degree oven until half-and-half is absorbed, about 1 hour.
4 servings.
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