Scalloped Eggplant(Makes 4 To 6 Servings) Recipe

Name: Scalloped Eggplant(Makes 4 To 6 Servings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium size eggplants; 2 Tbsp. olive oil; 1 medium size yellow onion, peeled and chopped; 2 cloves garlic, peeled and minced; 1 tsp. dried basil, crumbled; 1 tsp. dried oregano, crumbled; 1/2 tsp. salt; 3 medium size fresh tomatoes, peeled, seeded and chopped, without juice; 1 tsp. butter; 1 c. shredded Swiss cheese

Servings: persons

1
Peel eggplants and cut into 1-inch cubes.
2
Bring about 1-inch of lightly salted water to boil in a 2-quart saucepan, add eggplant.
3
Boil for 1 minute; do not overcook.
4
Drain gently, squeeze out excess moisture and set aside.
5
Heat oil in saucepan, add onion and garlic, cook, uncovered, over moderate heat for 5 minutes or until translucent.
6
Combine eggplant, onion, garlic, herbs and salt.
7
Place mixture in buttered 2-quart shallow baking dish.
8
Distribute tomatoes evenly over top.
9
Bake, uncovered, in preheated 375u00b0 oven for 30 minutes.
10
Sprinkle with cheese, bake an additional 5 minutes.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 medium size eggplants, 2 Tbsp. olive oil, 1 medium size yellow onion, peeled and chopped, 2 cloves garlic, peeled and minced, and more.

Yes, Scalloped Eggplant(Makes 4 To 6 Servings) 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.

That's it — enjoy your meal!

Scalloped Eggplant(Makes 4 To 6 Servings)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions