Best 2 Scalloped Aubergine Eggplant Recipes

Indulge in the culinary delight of scalloped aubergine, also known as eggplant, with our diverse collection of delectable recipes. Discover classic and innovative approaches to preparing this versatile vegetable, transformed into a flavorful and visually stunning dish. From the traditional baked scalloped aubergine, featuring tender eggplant slices layered with a creamy sauce and a golden crust, to unique variations that incorporate various herbs, cheeses, and flavorful ingredients, our recipes cater to every taste and preference. Whether you prefer a vegetarian main course, a hearty side dish, or an elegant appetizer, our scalloped aubergine recipes offer endless possibilities for culinary exploration and satisfaction.

Here are our top 2 tried and tested recipes!

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 the right eggplant: For the best results, select small to medium-sized eggplants that are firm and smooth, with no blemishes or bruises.
Slice the eggplant evenly: To ensure even cooking, cut the eggplant into slices of uniform thickness.
Salt the eggplant slices: Salting the eggplant slices draws out excess moisture, resulting in a more flavorful and less watery dish.
Use a non-stick skillet: A non-stick skillet helps prevent the eggplant from sticking and burning.
Cook the eggplant in batches: If cooking a large amount of eggplant, cook it in batches to avoid overcrowding the skillet.
Don't overcook the eggplant: Eggplant tends to cook quickly, so keep an eye on it to prevent overcooking, which can make it mushy.
Use a flavorful sauce: The sauce is a key component of scalloped aubergine, so choose one that is rich and flavorful. A simple tomato sauce, béchamel sauce, or cheese sauce are all good options.
Layer the ingredients carefully: When assembling the scalloped aubergine, layer the eggplant slices, sauce, and cheese evenly to ensure that each bite is packed with flavor.
Bake until golden brown: Bake the scalloped aubergine until the top is golden brown and bubbly, and the eggplant is tender.

Conclusion:

Scalloped aubergine is a delicious and versatile dish that is perfect for any occasion. With its creamy sauce, tender eggplant, and melted cheese, it is sure to be a hit with everyone at the table. Whether you are looking for a vegetarian main course or a tasty side dish, scalloped aubergine is a great choice. With a few simple tips and tricks, you can easily make this dish at home and enjoy its delicious flavor.