Best 2 Scalloped Eggplant Recipes

Scalloped eggplant is an iconic Italian dish consisting of thinly sliced eggplant baked in a rich tomato sauce, topped with cheese and breadcrumbs. It is a versatile dish that can be served as an appetizer, main course, or side dish, and is a great way to use up leftover eggplant. There are many variations of the recipe, depending on the region of Italy it originates from, so you can find a version that suits your taste preferences. Whether you like it with a simple tomato sauce or a more complex sauce with herbs and spices, scalloped eggplant is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SCALLOPED (AUBERGINE) EGGPLANT

Scalloped (Aubergine) Eggplant image

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

Ingredients

1 large eggplant, peeled and diced
1/3 cup milk
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 egg, slightly beaten
1/2 cup onion, chopped
3/4 cup Pepperidge Farm Herb Stuffing or 3/4 cup breadcrumbs
4 ounces sharp cheddar cheese, grated

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)

Xcellent Scalloped Eggplant! (Aubergine) image

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

Ingredients

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

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, High-Quality Eggplants: Select eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are wrinkled, bruised, or have blemishes.
Slice Eggplants Evenly: Ensure uniform slices so they cook evenly. Use a sharp knife and cut the eggplants into ¼-inch thick slices.
Salt the Eggplant Slices: Salting the eggplant slices helps draw out excess moisture and reduce bitterness. Sprinkle salt over the eggplant slices and let them rest for 30 minutes before rinsing and patting dry.
Preheat the Oven: Before assembling the casserole, preheat the oven to the desired temperature. This ensures the eggplant cooks evenly and prevents it from becoming soggy.
Layer the Casserole Carefully: Arrange the eggplant slices, sauce, and cheese in even layers. Overlapping the eggplant slices slightly helps keep the casserole intact during baking.
Bake Until Golden Brown: Bake the casserole until the eggplant is tender and the top is golden brown. The baking time may vary depending on the recipe, so keep an eye on it to prevent overcooking.
Let the Casserole Rest: Allow the casserole to rest for a few minutes before serving. This helps the flavors meld and makes it easier to slice and serve.

Conclusion:

Scalloped eggplant is a versatile and flavorful dish that can be enjoyed as a main course or a side dish. With its tender eggplant slices, creamy sauce, and melted cheese, it's a crowd-pleasing recipe perfect for any occasion. By following these tips and using high-quality ingredients, you can create a delicious and satisfying scalloped eggplant casserole that showcases the best of this Mediterranean vegetable. Experiment with different sauces, cheeses, and seasonings to find your perfect combination and make this classic dish your own. Enjoy!