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
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Freeman Lunga
[email protected]This recipe is a great way to use up leftover eggplant. I always have a few eggplants in my fridge, and I'm always looking for new ways to use them.
Henritta Trueba
[email protected]I'm always looking for new recipes that are easy to make and healthy. This recipe fits the bill perfectly.
Trena Harvey
[email protected]I'm not a vegetarian, but I'm always looking for new ways to incorporate more vegetables into my diet. This recipe is a great way to do that.
Shazaib Tariq
[email protected]This recipe is a bit pricey, especially if you're using high-quality ingredients. But it's definitely worth the splurge for a special occasion.
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[email protected]I followed the recipe exactly, but my eggplant didn't turn out tender. It was still a bit tough.
Batuhan Batuhan
[email protected]The sauce in this recipe was too runny for my taste. I had to thicken it up with some cornstarch.
Sxugar bxnbun
[email protected]I had trouble finding eggplant that was the right size for this recipe. I ended up having to cut it into smaller pieces, which made it more difficult to cook evenly.
Charlotte Stephen
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs to give it more flavor.
Harun Noor
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish that's perfect for a special occasion.
ITORO GOODNEWS
[email protected]I've made this dish several times now, and it's always a hit. It's a great way to use up summer eggplant.
Kanchan Bhim
[email protected]This recipe is a keeper! It's easy to make and always turns out perfectly. I love that I can use up leftover eggplant in this dish.
Gulzaib Ali mughal
[email protected]I made this dish for a dinner party, and it was a huge success! Everyone raved about it, and I'm already planning to make it again for my next potluck.
Sushila Dhami
[email protected]I followed the recipe exactly, and it turned out perfectly. The eggplant was tender and flavorful, and the sauce was rich and cheesy. I served it with a side of roasted vegetables, and it was a delicious and satisfying meal.
Tuhin Tuhin
[email protected]This dish was a hit with my family! The kids loved the cheesy topping, and the adults appreciated the complex flavors. It's a great recipe for a weeknight meal or a special occasion.
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[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind! The eggplant was cooked to perfection, and the sauce was flavorful and cheesy. I'll definitely be making this again.
E Ben
[email protected]This scalloped aubergine dish was an absolute delight! The flavors were incredibly rich and complex, with the eggplant perfectly tender and the cheese beautifully melted and golden brown. I highly recommend trying this recipe for a truly special and