Eggplant Wheat Berry Casserole Recipes

Steps:

• In a large pot combine the wheat berries and water and bring to a boil. Reduce heat to low, cover and simmer until most of water has been absorbed and wheat berries are chewy and tender (about 1 1/2 hours). Drain.
• Preheat oven to 400 degrees F.
• In a large ovenproof casserole or roasting pan, combine eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake stirring once or twice, until vegetables are tender (about 1 hour).
• To serve, stir chopped parsley and vinegar into the vegetables. Divide wheat berries among plates and top with equal amounts of the vegetables. Garnish with a parsley sprig.

Steps:

• Preheat an oven to 375 degrees F.
• In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.
• Place skillet in the oven and cook until heated through, about 20 minutes. Serve with grilled lamb chops.

Steps:

• Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

Steps:

• Melt butter.
• In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
• Add Stove Top, mixing everything together thoroughly.
• Place in 9 x 13 casserole, coated with nonstick cooking spray.
• Top with shredded cheese.
• Cover with tinfoil and bake at 350 for one hour.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Brush eggplant slices with about 1 tablespoon olive oil.
• Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.
• Heat remaining 1 tablespoon olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes. Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir tomatoes and black beans into wheat berries mixture; remove pot from heat. Stir eggplant into wheat berries mixture; pour into a 9x9-inch casserole dish. Sprinkle mozzarella cheese over mixture.
• Bake in the preheated oven until cheese is melted, about 15 minutes.