How many servings does this recipe make?

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

What ingredients do I need for Scalloped (Aubergine) Eggplant?

You need 7 ingredients. The key ingredients include: 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, and more.

Is Scalloped (Aubergine) Eggplant suitable as seafood?

Yes, Scalloped (Aubergine) Eggplant falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Scalloped (Aubergine) Eggplant?

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

Scalloped (Aubergine) Eggplant Recipe

Name: Scalloped (Aubergine) Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Scalloped (Aubergine) Eggplant – a delicious recipe with eggplant, milk, condensed cream, egg, onion, breadcrumbs. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
253 kcal
Category
Seafood

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Scalloped (Aubergine) Eggplant

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