Scalloped Eggplant(Makes 4 To 6 Servings)
Scalloped Eggplant offers a hearty, cheesy dish with tender eggplant, aromatic herbs, and fresh tomatoes. Its comforting flavors and satisfying texture make it perfect for family dinners or entertaining guests, showcasing Mediterranean-inspired ingredients in a wholesome, baked delight.
Ingredients
Instructions
- Peel the eggplants and cut into 1-inch cubes.
- Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan and add the eggplant.
- Boil for 1 minute; do not overcook.
- Drain gently, squeeze out excess moisture, and set aside.
- Heat olive oil in a saucepan, add chopped onion and minced garlic, and cook uncovered over moderate heat for 5 minutes or until translucent.
- Combine the cooked eggplant, onion, garlic, crumbled dried basil, crumbled dried oregano, and salt.
- Place the mixture in a buttered 2-quart shallow baking dish.
- Distribute peeled, seeded, and chopped fresh tomatoes evenly over the top.
- Bake uncovered in a preheated 375°F oven for 30 minutes.
- Sprinkle shredded Swiss cheese over the top and bake an additional 5 minutes until melted and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or a layer of ricotta cheese before baking. If you prefer a different flavor profile, try substituting the Swiss cheese with mozzarella or feta. To save time, you can skip boiling the eggplant and simply roast it in the oven until tender. This dish also works great with zucchini for a variation on traditional Mediterranean recipes.
Serving Suggestions
This scalloped eggplant makes a wonderful main dish served alongside a light salad, such as Greek Salad Dressing, or paired with crusty bread. It also complements grilled meats or fish for a heartier meal. For a complete vegetarian option, serve it with Three-Grain Pilaf With Dried Apricots And Cherries for a delightful contrast of flavors and textures.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the oven method helps maintain the texture of the cheese and vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Eggplant(Makes 4 To 6 Servings) contains roughly 480 calories, with 1g protein, 5g carbohydrates, and 51g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1178mg per serving (51% 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 frozen eggplant for this recipe?
While fresh eggplant is recommended for the best texture, you can use frozen eggplant if necessary. Just ensure it's thawed and drained well to remove excess moisture before cooking. Adjust the cooking time slightly as frozen vegetables may require a little longer to cook through.
How do I know when the eggplant is cooked properly?
The eggplant should be tender but not mushy. Boiling it for just a minute helps to soften it while maintaining its structure. After baking, the top should be bubbly and golden brown, indicating that the dish is ready to serve.
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).