Escalloped Eggplant Recipes

Steps:

• 1. Peel eggplant; cut in 1-inch cubes. Cook in boiling ,salted water 8 minutes; drain. Add milk. egg butter, onion and Panko crumbs. Place in a sprayed baking dish. Top with buttery crumbs; bake in 350^ oven for 30 minutes. --- Spanish Eggplant: Substitute 1 1/2 cups canned Rotel tomatoes,crushed for the milk. Sprinkle 1/2 c. grated American cheese over the top.

Steps:

• Preheat oven to 450 degrees.
• On medium-size ovenproof platter, arrange eggplant slices, then tomato and onion slices. Drizzle with 1/4 cup melted butter. Sprinkle with salt and basil. Bake, covered, 20 minutes.
• Cut mozzarella slices in thirds; arrange over top. Stir crumbs into rest of melted butter; sprinkle over top; then sprinkle with Parmesan cheese.
• Bake, uncovered, 10 minutes, or until cheese is bubbly.

Steps:

• 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.

Steps:

• Arrange the oven rack in the lowest position. Preheat the oven to 450°F.
• Use a fork to poke holes all over the eggplants. Put the eggplants on a foil-lined baking sheet in the oven. Roast, turning occasionally, until the skins are charred and the eggplants are very soft, about 15 minutes. Transfer to a cutting board.
• When cool enough to handle, peel the eggplants and cut in quarters lengthwise. Cut each piece in half crosswise. Transfer to a large bowl. Add the garlic, lemon juice, 2 tablespoons of the oil, a pinch of chile flakes, and a pinch of salt. Gently stir well.
• Turn a gas burner to high. Set the peppers directly over the flame and cook, turning frequently, until the skin is charred all over. Alternatively, broil or grill the peppers as close to the heat source as possible. When cool enough to handle, use paper towels to rub off the charred skin. Remove and discard the stems and seeds, then cut each pepper into very thin slices. Transfer to a medium bowl and add the lime juice, remaining 1 tablespoon oil, and a pinch of salt. Stir well.
• Heat a large skillet over high heat until very hot. Season half the scallops with salt and pepper. Add enough oil to generously coat the bottom of the pan, then add the seasoned scallops, one at a time. Cook until a golden brown crust forms on the bottom, 1 to 2 minutes, then carefully flip and cook until a crust forms on the other side, 1 to 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining scallops in the same pan, letting the pan get very hot again and adding more oil if needed.
• Divide the eggplant mixture among 4 serving dishes. Top with the scallops, then the pepper mixture. Scatter the dill all over.