EGGPLANT PARMESAN CASSEROLE
I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
- Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
- Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
- Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
- Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
- Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g
EGGPLANT CASSEROLE
When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. This is pretty similar.
Provided by Kerriedoll
Categories Oven
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
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.
EGGPLANT CASSEROLE
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
EGGPLANT AND NOODLE CASSEROLE
From a Galveston-area church cookbook, a quick-and-easy casserole that's great for weeknights or any night!
Provided by loof751
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions.
- Peel eggplant and slice 1/2 inch thick slices. Brush each side of each slice with melted margarine. Broil 4 inches from heat for 3-4 minutes on each side.
- Combine cooked noodles and sour cream. Spoon into a greased 13x9 baking dish.
- Arrange eggplant slices over noodles. Cover with spaghetti sauce.
- Bake at 350 degrees for 25 minutes. Sprinkle with mozzarella and bake 5 minutes longer.
Nutrition Facts : Calories 624.9, Fat 38.1, SaturatedFat 17.5, Cholesterol 100.5, Sodium 1033.9, Carbohydrate 49.8, Fiber 6.3, Sugar 14.6, Protein 23
EGGPLANT CASSEROLE
This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne.
Provided by Leslie in Texas
Categories Vegetable
Time 2h17m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 275 degrees.
- Peel the eggplant and cut into 1 inch-thick slices.
- Cover with boiling, salted water and simmer for 10 minutes; drain well.
- Melt the butter, add the onions and garlic and saute until lightly browned.
- Remove stems from the mushrooms and reserve for another use.
- Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
- Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
- Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
- Cover with buttered crumbs and bake one and one-half hours.
VEGETABLE NOODLE CASSEROLE
If you're looking for a filling side dish, this recipe fits the bill. It combines nutritious vegetables and hearty noodles in a delectable cream sauce. Whenever I serve this dish, it gets passed around until the pan is scraped clean. -Jeanette Hios, Brooklyn, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake until heated through, 45-50 minutes.
Nutrition Facts : Calories 234 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 481mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
CHEESY EGGPLANT CASSEROLE
I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.
Provided by Renee' Levins
Categories Side Dish Casseroles
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
- Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Cholesterol 91.5 mg, Fat 17.3 g, Fiber 5.7 g, Protein 18.9 g, SaturatedFat 9.8 g, Sodium 1078.3 mg, Sugar 7.4 g
BEST EVER EGGPLANT CASSEROLE
This Eggplant Casserole tastes more like a Thanksgiving sage stuffing and is the best I've ever had and very simple to make.
Provided by Hazelruthe
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak peeled & cubed eggplant in salt water overnight.
- Steam eggplant for 30 minutes.
- Soak bread crumbs in milk and mix with eggplant.
- Add eggs & seasonings.
- Mix well by hand.
- Put in a casserole dish and top with grated cheese.
- Bake at 350°F for 1 hour. Enjoy!
Nutrition Facts : Calories 869.6, Fat 36.9, SaturatedFat 19.6, Cholesterol 242.6, Sodium 3018.9, Carbohydrate 97.7, Fiber 13, Sugar 13.8, Protein 38
LAYERED EGGPLANT HAMBURGER CASSEROLE
Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
Provided by Mari
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
- Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
- Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.
Nutrition Facts : Calories 495 calories, Carbohydrate 26.5 g, Cholesterol 99.8 mg, Fat 29.2 g, Fiber 6.8 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 739.1 mg, Sugar 10.4 g
EGGPLANT SAUSAGE CASSEROLE
If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. -Carol Mieske, Red Bluff, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside., In the same skillet, saute eggplant and onion in oil. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from the heat. Drain pasta; stir into eggplant mixture. Add sausage., Spread half of the sausage mixture in a greased 13x9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 606 calories, Fat 36g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 1066mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein.
EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
EGGPLANT AND TOMATO CASSEROLE
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
- Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
- Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
EGGPLANT CASSEROLE
Make and share this Eggplant Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and slice eggplant into 1/2 inch slices.
- In a saucepan, boil in a small amount of salted water for 10 minutes; drain.
- In a greased casserole, layer half the eggplant, onion, (sprinkle lightly with salt and pepper if desired), sauce, and mozzarella cheese.
- Repeat layers.
- Top with Parmesan cheese.
- Bake at 350 degrees for 45 to 50 minutes.
Nutrition Facts : Calories 176.9, Fat 6.9, SaturatedFat 3.6, Cholesterol 19.3, Sodium 361.5, Carbohydrate 22, Fiber 8.3, Sugar 10.6, Protein 8.9
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- Toss your pork (or chicken) with 1/2 teaspoon cornstarch and set aside. Wash the eggplants and dry them off with a clean kitchen towel. Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Add the eggplant pieces to a large zip top bag and toss with 2 tablespoons cornstarch until evenly coated.
- Heat 1 1/2 cups canola oil in a small pot (the oil should be about 3/4-inch deep) over medium heat. To test the oil temperature, stick a bamboo or wooden chopstick in the oil. If you see a good deal of bubbles forming around the chopstick, the oil is ready for frying. Fry the eggplant in batches, cooking each batch for about 2 minutes. Drain on paper towels and set aside.
- Heat 1 tablespoon oil in your wok over medium heat. Add the ginger, garlic and the white parts of the scallions. Cook for 30 seconds, and then add the pork (or chicken) and the salted fish (or anchovies). Stir-fry until the meat is cooked through. Now add the eggplant, sugar, vinegar, dark soy sauce, light soy sauce, and the green parts of the scallion. Also add 1/2 cup water.
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