Best Escalloped Eggplant Recipes

Escalloped Eggplant image

Provided by JackieOhNo

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs eggplants, sliced crosswise in 1/2-inch-thick slices
1 lb ripe tomatoes, sliced
1 large onion, thinly sliced
3/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
4 ounces mozzarella cheese, sliced
1/2 cup dried breadcrumbs
2 tablespoons grated parmesan cheese

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.

Nutrition Facts : Calories 524.8, Fat 42.8, SaturatedFat 26.3, Cholesterol 116.1, Sodium 860.3, Carbohydrate 26.9, Fiber 7.3, Sugar 9.1, Protein 12.2

Allan Shivers' Escalloped Eggplant image

Provided by Raven Higheagle @ravenhigheagle

Categories Vegetables

Number Of Ingredients 10

2 pound(s) eggplant, peeled, cubed, cooked, drained and mashed
2 large eggs
4 tablespoon(s) butter
1/2 cup(s) minced onion
2 clove(s) garlic, grated
1 cup(s) cracker meal
1 cup(s) grated american cheese
1/2 can(s) whole milk
- salt and pepper to taste
1 cup(s) grated cheese

Steps:

Preheat oven to 350 degrees. Grease a baking dish with butter.
Peel and cube the eggplant. Place in a large pot and cover with water, boil until tender. Drain the eggplant and return to pot. Mash with a potato masher.
Stir in eggs, butter, onions, garlic, cracker meal, American cheese, milk, salt and pepper.
Transfer to baking dish and top with cheese. Bake for 30 minutes or until golden brown and cheese is melted.