Scalloped Aubergine Eggplant Recipes
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.
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
EASY SAUTEED ITALIAN EGGPLANT
Sliced Italian eggplant is sauteed, using balsamic vinaigrette for flavor. Easy, quick, and flavorful. Makes two servings as a side dish or one as an entree.
Provided by RMACKNIGHT
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
- Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.6 g, Fat 5 g, Fiber 9.4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 181.2 mg, Sugar 7.1 g
SCALLOPED EGGPLANT (AUBERGINE) PARMESAN
A wonderful, delicious side dish of eggplant made even better with fresh tomatoes. Absolutely fantastic! Even better as leftovers. Since eggplant does not have to be fried first, this goes together real quick.
Provided by Marie
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 576.5, Fat 48.7, SaturatedFat 29.9, Cholesterol 138.5, Sodium 705.7, Carbohydrate 21.1, Fiber 6.5, Sugar 7.5, Protein 17.3
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