Allan Shivers Escalloped Eggplant Recipes

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SCALLOPED (AUBERGINE) EGGPLANT



Scalloped (Aubergine) Eggplant image

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

1 large eggplant, peeled and diced
1/3 cup milk
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 egg, slightly beaten
1/2 cup onion, chopped
3/4 cup Pepperidge Farm Herb Stuffing or 3/4 cup breadcrumbs
4 ounces sharp cheddar cheese, grated

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

STEAMED EGGPLANT



Steamed Eggplant image

This salty savory banchan (side dish) is traditionally served chilled, making it a perfect vegetable side dish with a bowl of rice. The Japanese eggplant in this recipe is steamed and softened just enough and tossed and soaked in a slightly salty, garlicky, spicy sauce. The hint of saltiness from the fish sauce and hint of both sweetness and bitterness from the eggplant make this dish such a great pairing.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.

ESCALLOPED EGGPLANT



Escalloped Eggplant image

Similar to Eggplant Parmigiana, but a little lighter and less saucier, and is more suitable as a side dish.

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

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