Eggplant Scallopini
Eggplant Scallopini features tender eggplant and mushrooms in a rich Marsala sauce, topped with Parmesan; a savory vegetarian dish perfect for flavorful, hearty dinners.
Ingredients
- 4 cups cubed eggplant ⓘ
- 1 pound chopped mushrooms ⓘ
- 3 cloves crushed garlic ⓘ
- 1 cup chopped onion ⓘ
- 1 cup chopped green pepper ⓘ
- 2 tablespoons olive oil ⓘ
- 2 tablespoons butter ⓘ
- 1 cup Marsala wine ⓘ
- 1 cup grated Parmesan ⓘ
- 1/4 cup chopped parsley ⓘ
- 2 medium tomatoes chopped ⓘ
- 1 bay leaf
- 1 teaspoon basil ⓘ
- 1 teaspoon salt ⓘ
- 1/4 cup tomato paste ⓘ
Instructions
- Heat butter and olive oil in a large skillet.
- Add chopped onions, crushed garlic, 1/2 teaspoon salt, and bay leaf; sauté for 5 minutes.
- Add cubed eggplant and 1/2 teaspoon salt; stir and cook covered for 10 minutes.
- Add chopped mushrooms, chopped green pepper, chopped tomatoes, tomato paste, basil, and remaining salt; mix well.
- Simmer the mixture for 10 minutes.
- Pour in Marsala wine and add chopped parsley; cover and simmer for 15-20 minutes.
- Just before serving, stir in grated Parmesan cheese.
- Serve over cooked pasta.
Nutrition & Diet Analysis (per serving)
892
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).