Best 5 Xcellent Scalloped Eggplant Aubergine Recipes
**Xcellent Scalloped Eggplant (Aubergine): A Culinary Symphony of Flavors and Textures**
Indulge in a culinary journey with Xcellent Scalloped Eggplant (Aubergine), a delectable dish that tantalizes the taste buds with its symphony of flavors and textures. This classic recipe, rooted in the culinary traditions of the Mediterranean, showcases the versatility of eggplant, transforming it into a star ingredient. Prepared with a medley of aromatic herbs, rich cheeses, and a touch of tangy tomato sauce, this dish offers a harmonious balance of flavors that will leave you craving more. Embark on a culinary adventure with our collection of Xcellent Scalloped Eggplant recipes, each offering unique variations that cater to diverse palates. From the classic rendition to innovative twists, these recipes promise an unforgettable dining experience. Prepare to be captivated by the delightful interplay of textures, as tender eggplant slices meld seamlessly with creamy cheese and crispy breadcrumbs. Allow the flavors to dance on your palate, as each bite unveils a symphony of savory, tangy, and herbaceous notes. Whether you're a seasoned chef or a culinary novice, our Xcellent Scalloped Eggplant recipes will guide you effortlessly through the process, ensuring a flawless execution. So, gather your ingredients, don your apron, and embark on a culinary adventure that will leave you and your loved ones utterly delighted.
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
OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE
How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.
Provided by Barbara
Categories Casserole Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
- Cook peeled, diced eggplant in boiling water until fork tender; drain well.
- In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
- Pour into prepared baking dish.
- Bake in preheated oven for 30 minutes or until golden brown.
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.
EASY EGGPLANT (AUBERGINE) CASSEROLE
The technique may seem a little strange here, but it is not unlike making a dressing or stuffing for poultry. The end result is a delicious vegetarian main dish for the fall. It has a rich taste and meaty texture; some of my vegetarian friends were very suspicious while eating it, but I wouldn't fool them!
Provided by Jenny Sanders
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
- Salt them heavily, cover with another plate and weight.
- Leave for 1/2 to one hour.
- Cut the bread into cubes.
- Peel and chop the onion.
- Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
- Rinse and gently squeeze dry the eggplant.
- Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
- Add the tomatoes and simmer for a few minutes.
- Mix into the toasted bread cubes in the lasagne pan.
- Top with the grated cheese.
- Bake at 350°F for 30 minutes.
SCALLOPED EGGPLANT
Another recipe form my Aunt Martha. She had 5 boys and 1 girl- and they all loved the casserole.
Provided by Pat Duran
Categories Vegetables
Time 40m
Number Of Ingredients 7
Steps:
- 1. Peel eggplant; cut in 1-inch cubes. Cook in boiling ,salted water 8 minutes; drain. Add milk. egg butter, onion and Panko crumbs. Place in a sprayed baking dish. Top with buttery crumbs; bake in 350^ oven for 30 minutes. --- Spanish Eggplant: Substitute 1 1/2 cups canned Rotel tomatoes,crushed for the milk. Sprinkle 1/2 c. grated American cheese over the top.
Tips:
- Choose fresh eggplants: Look for eggplants that are firm, smooth, and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
- Slice the eggplants evenly: This will help them cook evenly. Use a sharp knife to cut the eggplants into 1/2-inch thick slices.
- Salt the eggplants: Salting the eggplants before cooking helps to draw out the bitterness. Sprinkle the eggplant slices with salt and let them sit for 30 minutes. Then, rinse the eggplants off and pat them dry.
- Use a good quality olive oil: Olive oil is a key ingredient in this dish, so use a good quality oil that you enjoy the taste of.
- Layer the eggplants and sauce: In a baking dish, layer the eggplant slices with the tomato sauce. Repeat layers until all of the ingredients have been used.
- Bake the eggplant: Bake the eggplant in a preheated oven at 375 degrees Fahrenheit for 30-40 minutes, or until the eggplants are tender and the sauce is bubbly.
- Serve the eggplant: Serve the eggplant hot or at room temperature. It can be served as a main course or a side dish.
Conclusion:
Scalloped eggplant is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh eggplants, and it is also a good source of vitamins and minerals. This dish is also relatively easy to make, and it can be tailored to your own taste preferences. Whether you like your eggplant cheesy, spicy, or garlicky, there is a scalloped eggplant recipe out there for you.
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