Scalloped Eggplant Aubergine Recipes
EGGPLANT (AUBERGINE) PARMESAN
This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.
Provided by Elly in Canada
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice eggplant into rounds at least 1/4 inch thick.
- Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
- In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
- Repeat until all ingredients are used.
- Bake in a 375 degree oven until the casserole is bubbling.
- Remove from oven and let rest for 5-10 minutes before serving.
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
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.
EASY EGGPLANT (AUBERGINE) PARMESAN
This is a quick and easy meal my family loves! Never any leftovers! This recipe can easily be doubled.
Provided by Kathy in Fla
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggplant into 1/4 inch slices.
- Salt and pepper.
- Dip in beaten egg.
- Dredge in bread crumbs mixed with parmesan cheese.
- Fry till golden brown.
- Place in baking dish.
- Pour spaghetti sauce over top.
- Top with mozzarella cheese.
- Bake at 350 for about 30 minutes.
- Serve over angel hair pasta and with a salad.
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.
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