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    You are in: Home / Recipes / Scalloped (Aubergine) Eggplant Recipe
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    Scalloped (Aubergine) Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Impera_Magna's Note:

    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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    Units: US | Metric


    1. 1
      Cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
    2. 2
      Mix soup and milk in large bowl; add egg.
    3. 3
      Stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
    4. 4
      Turn into a greased 8x8" or 10x6" pan; sprinkle w/ grated cheese.
    5. 5
      Bake at 350 for 20 minutes.

    Ratings & Reviews:

    • on November 11, 2007


      really nice.. thanks for sharing, Impera_Magna! :)

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    • on April 24, 2006


      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!

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    • on January 07, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Scalloped (Aubergine) Eggplant

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 167.8
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 5.2 g
    Cholesterol 56.9 mg
    Sodium 465.6 mg
    Total Carbohydrate 10.9 g
    Dietary Fiber 3.2 g
    Sugars 3.6 g
    Protein 8.0 g

    The following items or measurements are not included:

    Pepperidge Farm Herb Stuffing

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