Xcellent Scalloped Eggplant Aubergine Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
• Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
• In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
• Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Steps:

• 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. Enjoy!
• Yield: 6 servings.

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:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

Steps:

• 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.
• Cover with foil and bake for 20 minutes.
• Remove from oven and top with mozzarella cheese.
• Toss crumbs with remaining melted butter and spread over casserole, then top with Parmesan cheese.
• Bake uncovered for 10 minutes more.
• Note: If you use a metal pan, increase oven heat to 450 degrees.
• Also, be sure to use good fresh tomatoes for best results.