Cheese-topped Scalloped Eggplant

Cheese-topped Scalloped Eggplant Recipe - Delicious and Creamy

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cheese-topped Scalloped Eggplant is a delicious and comforting dish that combines tender eggplant with a creamy mushroom sauce, topped with a crispy stuffing and melted cheese. This recipe is perfect for a cozy family dinner or a special occasion.

History

Scalloped dishes have been popular for centuries, with variations found in many different cuisines around the world. The combination of creamy sauce, vegetables, and a crunchy topping is a classic comfort food that has stood the test of time.

Ingredients

1 large eggplant, diced
0.33 cup milk
10.5 oz (298 g) can condensed cream of mushroom soup
1 slightly beaten egg
0.5 cup chopped white onion
0.5 cup packaged herb-seasoned stuffing

Topping

0.5 cup packaged herb-seasoned stuffing
2 tbsp melted butter
1 cup grated sharp cheese

How to prepare

Cook the diced eggplant in boiling salted water until it becomes tender.
Drain the eggplant and gradually stir in the milk into the soup, then blend in the egg.
Add the drained eggplant, onion, and stuffing, and toss lightly to mix.
Turn the mixture into a greased baking dish.
For the topping, crush the stuffing and toss it with 2 tbsp of melted butter, then sprinkle it over the eggplant mixture.
Top with cheese and bake at 350°F (177°C) for 20 minutes.

Variations

You can add cooked ground beef or sausage to make this dish more hearty.
Try using different types of cheese such as mozzarella or cheddar for a different flavor profile.
Experiment with different herbs and spices such as thyme, oregano, or paprika for added depth of flavor.

Cooking Tips & Tricks

Be sure to cook the eggplant until it is tender but not mushy, as it will continue to cook in the oven.

- You can customize this recipe by adding other vegetables such as bell peppers or zucchini.

- For a vegetarian version, you can use vegetable broth instead of cream of mushroom soup.

Serving Suggestions

Serve this Cheese-topped Scalloped Eggplant with a side salad or steamed vegetables for a complete meal. It also pairs well with a glass of white wine or a refreshing iced tea.

Cooking Techniques

Be sure to cook the eggplant until it is tender but not mushy, as it will continue to cook in the oven.

- To make the topping extra crispy, broil the dish for a few minutes at the end of the cooking time.

Ingredient Substitutions

You can use any type of milk or cream in place of the milk in this recipe.

- If you don't have cream of mushroom soup, you can use cream of chicken or cream of celery soup instead.

Make Ahead Tips

You can prepare this dish ahead of time and refrigerate it until you are ready to bake it. Simply cover the dish with foil and store it in the refrigerator for up to 24 hours.

Presentation Ideas

Serve this Cheese-topped Scalloped Eggplant in individual ramekins for an elegant presentation. Garnish with fresh herbs such as parsley or chives for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp green salad, garlic bread, or a side of roasted vegetables. For a complete meal, serve with a glass of white wine or sparkling water.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

290

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 3g

- Sugars: 6g

Fats

- Total Fat: 18g

- Saturated Fat: 9g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 10% DV

- Calcium: 20% DV

- Iron: 8% DV

Alergens

Contains dairy and gluten.

Summary

This dish is a good source of protein and calcium, but it is also high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

Cheese-topped Scalloped Eggplant is a delicious and comforting dish that is perfect for a cozy family dinner or a special occasion. With a creamy mushroom sauce, tender eggplant, and a crispy topping, this dish is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago when I was just a young girl, eager to learn the art of cooking from my mother. We had a neighbor, Mrs. Jenkins, who was known for her delicious and inventive recipes. One day, she invited us over for dinner and served us a dish that I had never tasted before – Cheese-topped Scalloped Eggplant.

I was immediately enamored with the rich flavors and textures of the dish. The creamy eggplant, the gooey cheese, and the savory herbs all blended together perfectly in every bite. I begged Mrs. Jenkins for the recipe, and she kindly obliged, sharing with me her secrets for creating this mouthwatering dish.

I hurried home with the recipe clutched in my hands, eager to recreate the magic in my own kitchen. I carefully followed each step, slicing the eggplant into thin rounds, layering them in a baking dish, and smothering them in a creamy sauce made with butter, flour, milk, and seasonings. I sprinkled a generous amount of grated cheese on top and popped the dish into the oven to bake.

As the cheese bubbled and melted, filling the kitchen with a tantalizing aroma, I knew I had stumbled upon a recipe that would become a favorite in my family for years to come. When I pulled the dish out of the oven, the cheese was golden and crispy, the eggplant was tender and flavorful, and I couldn't wait to dig in.

My mother and father sat down at the table, their mouths watering as I served them each a heaping portion of the Cheese-topped Scalloped Eggplant. With the first bite, they were hooked. They raved about the dish, declaring it one of the best they had ever tasted. I beamed with pride, knowing that I had successfully recreated Mrs. Jenkins' masterpiece in my own kitchen.

From that day on, Cheese-topped Scalloped Eggplant became a staple in our household. I made it for every special occasion, every holiday, and every family gathering. It was a dish that brought us together, filling our hearts and bellies with warmth and love.

Over the years, I have made some tweaks and additions to the original recipe, adding my own personal touch to make it truly my own. I experimented with different cheeses, herbs, and seasonings, always striving to perfect the dish and make it even more delicious.

I shared the recipe with friends and neighbors, who were equally enamored with its flavors and textures. They, too, made it a regular part of their meal rotations, passing it down through generations as a beloved family recipe.

Now, as I sit in my kitchen, preparing another batch of Cheese-topped Scalloped Eggplant for a family gathering, I can't help but reflect on the journey that brought me to this moment. The recipe that started with a simple dinner at Mrs. Jenkins' house has become a cherished tradition in my own family, a symbol of love, warmth, and the joy of cooking.

As I take the dish out of the oven, the cheese bubbly and golden, I know that the memory of finding this recipe for the first time will always bring a smile to my face. It is a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul. And for that, I am eternally grateful.