Allan Shivers Escalloped Eggplant Recipes

SCALLOPED (AUBERGINE) EGGPLANT

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.

ESCALLOPED EGGPLANT

Steps:

• Preheat oven to 450 degrees.
• On medium-size ovenproof platter, arrange eggplant slices, then tomato and onion slices. Drizzle with 1/4 cup melted butter. Sprinkle with salt and basil. Bake, covered, 20 minutes.
• Cut mozzarella slices in thirds; arrange over top. Stir crumbs into rest of melted butter; sprinkle over top; then sprinkle with Parmesan cheese.
• Bake, uncovered, 10 minutes, or until cheese is bubbly.

SCALLOPED EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Arrange eggplant in bottom of 9x13 glass baking dish.
• Top with tomatoes, onion and garlic.
• Drizzle 1/2 c butter over entire casserole, then sprinkle with basil, garlic salt and black pepper.
• Cover with foil and bake for 20 minutes.
• Remove from oven and top with mozzarella cheese.
• Toss crumbs with remaining melted butter and spread over casserole, then top with Parmesan cheese.
• Bake uncovered for 10 minutes more.
• Note: If you use a metal pan, increase oven heat to 450 degrees.
• Also, be sure to use good fresh tomatoes for best results.

SCALLOPED EGGPLANT

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.