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.
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.
SCALLOPED EGGPLANT (AUBERGINE)
Make and share this Scalloped Eggplant (Aubergine) recipe from Food.com.
Provided by Patti McD
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook diced eggplant in boiling salted water until tender, about 6-7 minutes. Drain.
- Meanwhile, stir milk into soup.
- Blend in egg.
- Add eggplant, onion and stuffing.
- Toss lightly to mix.
- Turn into greased 2 quart baking dish and cover with cheese topper:.
- Finely crush 1/2 cup stuffing mix and melted butter.
- Sprinkle over casserole.
- Top with 1 cup cheese.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 198.5, Fat 14.4, SaturatedFat 7.7, Cholesterol 67.1, Sodium 469.8, Carbohydrate 10.7, Fiber 3.3, Sugar 3.6, Protein 8
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
PASTA WITH EGGPLANT (AUBERGINE)
Make and share this Pasta With Eggplant (Aubergine) recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons of the olive oil in a large, deep skillet.
- Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
- Meanwhile, cook the ziti according to package directions.
- When it is al dente, drain.
- Remove the eggplant from the saute pan.
- Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
- Add the tomatoes and crush them with your fingers.
- Add the cooked eggplant cubes and the olives.
- Cook and stir 15 minutes, until sauce is thick.
- Season with salt and pepper.
- Stir in the basil.
- Cook 2 minutes.
- Add the ziti to the sauce and stir to combine.
- Serve hot.
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