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.
Tips & Substitutions
To enhance the flavors, consider marinating the eggplant in olive oil and spices for 30 minutes before cooking. If you're short on time, you can substitute the Marsala wine with vegetable broth or white wine. For a lower-calorie version, use less butter and cheese or try nutritional yeast as a cheese substitute.
Serving Suggestions
Serve the Eggplant Scallopini over your choice of cooked pasta for a hearty meal. A side of Tomato-Cucumber Salad adds a refreshing crunch that complements the dish well. For additional flavor, sprinkle with extra Parmesan and fresh basil before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth to maintain moisture. Alternatively, you can microwave it in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Scallopini contains roughly 1395 calories, with 27g protein, 154g carbohydrates, and 89g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (164% of the Daily Value), and dietary fiber (148% of the Daily Value). Note that it is relatively high in sodium, at 2698mg per serving (117% of the Daily Value).
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).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to incorporate other vegetables like zucchini or bell peppers, which can enhance the dish's flavor and texture. Just adjust the cooking time as necessary, especially for quicker-cooking veggies.
Is there a vegan option for this dish?
Yes, to make this dish vegan, replace the butter with olive oil, use nutritional yeast instead of Parmesan, and skip the wine or use a vegan substitute. The flavors will still be delicious and satisfying!
What can I serve with Eggplant Scallopini?
This dish pairs beautifully with Angel Hair Tomato Basil Toss, providing a bright contrast. You could also serve it alongside a Deluxe Salad for a light and refreshing side, making for a well-rounded meal.
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).