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!"
 
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Ready In:
30mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. really nice.. thanks for sharing, Impera_Magna! :)
     
  2. This was so good! My DH & I rated it separately. He gave it a 4, saying he liked 1 other eggplant dish I'd served him better. Altho the taste rated a 5, I also gave it a 4 because I had some prep doubts. Altho it didn't say, I assumed a rough 3/4 in cube would work. I also worried about boiling it w/so many eggplant dishes making an issue of excess water, so I sauteed it in a sml amt of olive oil. Also, cheese was mentioned on the ingredient list, but not in the prep. I assumed it would be added to the top when close to done, but it smelled & looked so good that I didn't bother & we didn't miss it at all. This will be on our table again soon!
     
  3. This was such a pleasant surprise! Usually, I avoid canned soups because of the sodium content, but since that was the extent of sodium, I went for it. I LOVED it. First of all, I adore eggplant, and secondly, I respect this person's ability based on her other recipes thus far. I did just a bit of tweaking. I browned the onions in a splash of grapeseed oil and added 1/4 cup of chopped red pepper. This only enhanced an already delightful dish.
     
  4. This was very good. BF Dugan ate leftovers this morning. That is high praise, indeed! I prepared exactly as written but added some button mushrooms I needed to use up. I wasn't sure how well to drain the eggplant but I did press it a little in the collander to squeeze out about half the moisture. Everyone needs to make this during eggplant season. Oh yeah-I used plain white crumbs and added 1/2 tsp italian seasonings cause I didn't have Pepperidge Farm Herb Seasoned.
     
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