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.
Here are our top 2 tried and tested 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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