Best 2 Scalloped Eggplant Recipes
Scalloped eggplant is a classic dish that combines the natural sweetness of eggplant with a creamy, cheesy sauce. This hearty and flavorful casserole is perfect for a main course or side dish, and it can be easily customized to suit your taste. You can make scalloped eggplant with or without meat, and you can use a variety of cheeses, from Parmesan to cheddar. It is a great way to use up leftover eggplant. And scalloped eggplant can be made ahead of time, making it a convenient option for busy weeknights. Here, we will introduce four scalloped eggplant recipes to help you make this dish at home. Whether you prefer a classic recipe or something more creative, we have a recipe for you. The first recipe is a classic scalloped eggplant with Parmesan cheese, a simple yet delicious dish that is sure to please everyone. The second recipe adds a bit of spice with the addition of chili peppers, while the third recipe uses a combination of cheddar and mozzarella cheeses for a gooey, flavorful casserole. The fourth recipe is a vegan scalloped eggplant that is made with plant-based butter, milk, and cheese. No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish.
Let's cook with our recipes!
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:
- To make sure the eggplant is cooked through, use a fork to easily pierce it.
- For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
- Add some grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- If you like spicy food, add a pinch of red pepper flakes to the breadcrumb mixture.
- Serve the scalloped eggplant with a simple green salad or roasted vegetables.
Conclusion:
Scalloped eggplant is an elegant and delicious dish that is perfect for a special occasion. With its creamy sauce, crispy crust, and tender eggplant, this dish is sure to impress your guests. So next time you're looking for a new and exciting way to serve eggplant, give this recipe a try!
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