Eggplant Scallopini Recipe

Name: Eggplant Scallopini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. cubed eggplant; 1 lb. chopped mushrooms; 3 cloves garlic, crushed; 1 c. chopped onion; 1 c. chopped green pepper; 2 tbsp. olive oil; 2 tbsp. butter; 1 c. Marsala; 1 c. grated parmesan; 1/4 c. chopped parsley; 2 med. tomatoes, chopped; 1 bay leaf; 1 tsp. basil; 1 tsp. salt; 1/4 c. tomato paste

Servings: persons

4 c. cubed eggplant
1 lb. chopped mushrooms
3 cloves garlic, crushed
1 c. chopped onion
1 c. chopped green pepper
2 tbsp. olive oil
2 tbsp. butter
1 c. Marsala
1 c. grated parmesan
1/4 c. chopped parsley
2 med. tomatoes, chopped
1 bay leaf
1 tsp. basil
1 tsp. salt
1/4 c. tomato paste

1
Heat butter and oil in large skillet.
2
Add onions, garlic, 1/2 tsp. salt and bay leaf.
3
Saute 5 minutes.
4
Add eggplant, 1/2 tsp. salt; stir and cook covered 10 minutes.
5
Add mushrooms, spices, peppers, tomatoes and paste.
6
Mix well.
7
Simmer 10 minutes.
8
Add Marsala and parsley, cover and simmer 15-20 minutes.
9
Just before serving mix in parmesan.
10
Serve over pasta.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 c. cubed eggplant, 1 lb. chopped mushrooms, 3 cloves garlic, crushed, 1 c. chopped onion, and more.

Yes, Eggplant Scallopini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Scallopini

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