Best 2 Scalloped Aubergine Eggplant Recipes
"Scalloped aubergine eggplant" is a classic dish that is both delicious and versatile. It consists of thinly sliced eggplant, layered with a mixture of cheese, seasonings, and sometimes other vegetables, then baked until golden brown and bubbly. Whether you prefer a simple, elegant presentation or a more rustic, hearty meal, there is a scalloped aubergine eggplant recipe out there to suit your tastes. With its rich flavor and creamy texture, it's sure to be a hit at any gathering. So, get ready to embark on a culinary journey and discover the best recipe for this timeless dish.
Check out the recipes below so you can choose the best recipe for yourself!
SCALLOPED (AUBERGINE) EGGPLANT
I've had this recipe for longer than I care to remember. My SIL served it to me a million years ago; I loved it and was surprised that it contained eggplant... which I thought I didn't like. It is yummy!
Provided by Impera_Magna
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
- Mix soup and milk in large bowl; add egg.
- Stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
- Turn into a greased 8x8" or 10x6" pan; sprinkle w/ grated cheese.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 167.8, Fat 10.8, SaturatedFat 5.3, Cholesterol 57, Sodium 465.7, Carbohydrate 10.9, Fiber 3.3, Sugar 3.6, Protein 8.1
XCELLENT SCALLOPED EGGPLANT! (AUBERGINE)
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!
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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!
- Yield: 6 servings.
Tips:
- Choose fresh, firm eggplants for best results.
- Slice the eggplants evenly so they cook evenly.
- Use a sharp knife to cut the eggplants to avoid tearing.
- If you don't have a mandoline, you can use a sharp knife to slice the eggplants thinly.
- Don't overcrowd the pan when cooking the eggplants. Cook them in batches if necessary.
- Cook the eggplants until they are golden brown and tender.
- Don't skip the step of draining the eggplants on paper towels. This will help to remove excess oil.
- Layer the eggplants, sauce, and cheese in a baking dish until all of the ingredients are used up.
- Bake the scalloped eggplant until it is bubbly and golden brown.
- Let the scalloped eggplant cool for a few minutes before serving.
Conclusion:
Scalloped eggplant is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover eggplant, and it is also a good option for vegetarians. With its creamy sauce, tender eggplant, and melted cheese, scalloped eggplant is a comfort food that is sure to please everyone at the table.
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