SPLENDID LOWCARBING BY JENNIFER ELOFF CHEESY SCALLOPED EGGPLANT CASSEROLE

Scalloped Eggplant Recipes, Food, Gourmet recipes

Scalloped Eggplant. Peel off the skin, cut the egg plant into dice and parboil for twenty minutes. Drain well, put into a buttered bake dish with alternate layers of fine crumbs, dotting bits of butter upon each layer, sprinkling with salt and pepper and finely minced green peppers if you can get them. The dish is good even without this addition.

SPLENDID LOWCARBING BY JENNIFER ELOFF CHEESY SCALLOPED EGGPLANT CASSEROLE

Cook peeled and cubed eggplant in salted boiling water till tender, about 15 minutes. Drain well and mash. Mix sautéed onion, pimento, pecans, herbs, eggs and half the crushed crackers and add mashed eggplant. Mix well. Season with salt and pepper to taste.

SPLENDID LOWCARBING BY JENNIFER ELOFF CHEESY SCALLOPED EGGPLANT CASSEROLE

Step 1. Cut 6 rounds, ½ inch thick, from the eggplant. Place on paper towels and sprinkle with 1 teaspoon salt. Let stand for 1 hour. Peel the remaining eggplant and cut into small dice. In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat.

The Nostalgic Cook Scalloped Eggplant

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.

SPLENDID LOWCARBING BY JENNIFER ELOFF CHEESY SCALLOPED EGGPLANT CASSEROLE

Saute onion and celery in small amount of butter. Combine cheese, onion, celery, egg, parsley, and green pepper with eggplant. Melt 3 tablespoons of butter, and stir in Rtiz cracker crumbs. Layer eggplant mixture, crumbs, and salt and pepper in casserole, ending with cracker crumbs. Bake at 350 degrees for 30 minutes. Serves 4.

Scalloped Eggplant Strata The Midnight Baker

1 medium-sized eggplant ; 1 c. dried crumbs ; 2 Tb. butter ; 2 tsp. salt ; 1/8 tsp. pepper ; 1-1/2 c. milk. Peel the eggplant and cut it into 1/2-inch pieces. Put into a saucepan, cover with boiling salted water, cook until tender, and then drain. Grease a baking dish, spread 1/4 cupful of crumbs on the bottom, and add one-half of the eggplant.

Scalloped Eggplant Strata The Midnight Baker

Ingredients. 1 medium eggplant, peeled and cubed (about 3 cups) 1 tablespoon (s) parsley, finely chopped. 360 grams grated cheddar cheese; reserve a few tablespoons for topping. eggs. 1 medium onion, chopped. 1 cup (s) cracker crumbs. salt and pepper to taste. butter.

The Nostalgic Cook Scalloped Eggplant

Preheat oven to 375° F. Pour one-fourth of the tomato sauce in a 1 1/2 quart casserole dish. Next put one-third of the eggplant slices in the dish. Add another fourth of the tomato sauce, then add one-third of the cheese and sprinkle with pepper. Continue layering until all of the ingredients are used, ending with the cheese.

SCALLOPED POTATO EGGPLANT ROLL SPECIAL IFTAR RECIPE YouTube

Directions. Preheat oven to 400F. Peel eggplant and cut into 3/4" cubes. Cook in salted water until tender and almost dry. Add tomatoes, basil, mozzarella, salt and pepper and stir well. Pour into a greased baking dish. Combine the bread crumbs and melted butter and spread over top of eggplant mixture. Top with diced bacon.

SPLENDID LOWCARBING BY JENNIFER ELOFF CHEESY SCALLOPED EGGPLANT CASSEROLE

1 med. eggplant 1 egg, beaten 1/2 c. milk 2 to 3 tbsp. melted butter 1 sm. onion, chopped 1 c. Pepperidge Farm dressing or dry bread crumbs 1/2 c. buttered crumbs for topping 1/2 or 3/4 c. cubed cheese, opt.

Vegan "Scallops", Miso Glazed Eggplant SunnysideHanne

Add diced eggplant and cook just until tender, about 5-6 minutes. Drain well. In a bowl, combine cracker crumbs, melted butter and grated cheddar cheese. Set aside. Meanwhile, heat olive oil in a skillet over medium-high heat. Add the celery, onion and garlic to the skillet and sauté until tender, about 5-7 minutes.

Scalloped Eggplant Veggie dishes, Eggplant casserole recipe

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SPLENDID LOWCARBING BY JENNIFER ELOFF CHEESY SCALLOPED EGGPLANT CASSEROLE

Scalloped Eggplant Casserole INGREDIENTS: 1 large eggplant, peeled and sliced into 1/2 inch cubes 2 Tbls. extra virgin olive oil 7 slices white bread, cut into 1/2 inch cubes 1 and 1/2 cups shredded cheddar cheese 3 large eggs 1 and 1/2 cups milk - I used low fat 1 and 1/2 tsp. onion powder

SPLENDID LOWCARBING BY JENNIFER ELOFF CHEESY SCALLOPED EGGPLANT CASSEROLE

Drain and mash. Add butter, onion, salt and pepper, stirring well. Beat the eggs and add milk. Add mixture to the eggplant. Add cracker crumbs and 1/2 cup grated cheese. Bake in a 2-1/2 quart casserole at 350? for 45 minutes or until firm in the middle. During last few minutes sprinkle remaining 1/2 cup cheese on top and allow to bubble.

Scalloped Potatoes & Eggplant Bacon The Tree Kisser

Preheat oven to 425 degrees. Arrange eggplant in bottom of 9x13 glass baking dish. Top with tomatoes, onion and garlic. Drizzle 1/2 c butter over entire casserole, then sprinkle with basil, garlic salt and black pepper.

SPLENDID LOWCARBING BY JENNIFER ELOFF CHEESY SCALLOPED EGGPLANT CASSEROLE

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.