EGGPLANT AND POTATO MOUSSAKA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels.
- While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt.
- Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain.
- Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
- In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.
- Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving.
EGG AND POTATO CASSEROLE
Steps:
- In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with cooking spray. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 219 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
POTATO AND EGG CASSEROLE
This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.
Provided by Connie
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
- In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g
EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY
Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, chickpeas, medium beefsteak tomatoes, low sodium vegetable broth, fresh parsley
Provided by Rachel Gaewski
Categories Dinner
Yield 5 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400ºF (200ºC).
- With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
- Drain the potatoes, and rinse with cold water. Peel off the skin.
- Cut the potatoes into ½-inch (1 cm) pieces and set aside.
- Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
- Bake for 25 minutes, flipping halfway through.
- Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
- Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
- Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
- Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
- Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 86 grams, Fat 28 grams, Fiber 16 grams, Protein 13 grams, Sugar 22 grams
EGGPLANT, POTATO, TOMATO CASSEROLE
I am really not a fan of eggplant - unless it's done this way! I found this recipe ten years ago, but haven't made it in a long time. My organic box had an eggplant in it this week, so I had to make it again. I made it with my own spin this time, marinating the tomatoes in a red wine/olive oil/fresh basil vinaigrette, and it was better than ever!
Provided by Katzen
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.
- Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.
- Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
- Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes.
Nutrition Facts : Calories 213.1, Fat 3.9, SaturatedFat 0.6, Sodium 309.5, Carbohydrate 41.4, Fiber 7.8, Sugar 6.1, Protein 5.6
POTATO EGGPLANT CASSEROLE
The combination of Potato, Egglplant and Tomatoes is perfect. This was one of the first recipes I made when my husband and I were transitioning to a more meatless menu, and found it to be delicious. I'm sure it would be great as a meat dish if you substituted the soy crumbles for ground beef or turkey. I found it orginally on vegweb.com
Provided by EMcooks
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).
- Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.
- In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat" sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
- Salt and pepper to taste.
- Cover and bake at 400 degrees for 30-40 minutes.
Nutrition Facts : Calories 301.8, Fat 11.9, SaturatedFat 2.4, Sodium 711.1, Carbohydrate 36.5, Fiber 11.2, Sugar 11.9, Protein 16.5
EGGPLANT AND POTATO GRATIN
In this side dish inspired by Indian flavors, slices of eggplant and potato sit over a bed of crushed tomatoes seasoned with garlic, cumin and nigella seeds. It's a wonderful accompaniment to seafood, particularly roasted fish. To cut the cooking time, slice the vegetables even thinner, using a mandolin or food processor. Nigella seeds are sometimes erroneously labeled as black cumin, but they look and taste quite different. They have a triangular shape and a distinct black coat, and the flavor will remind some of alliums. There is no direct substitute, but, for the same texture - if not the same taste - you could use sesame seeds.
Provided by Nik Sharma
Categories casseroles, vegetables, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
- Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
- Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
- In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.
GARLIC MASHED POTATOES WITH EGGPLANT
I don't care much for eggplant. But I found this an ideal way to consume it and it actually improves on the classic. Try this for a moist option of mashed potatoes with no butter, milk or gravy required. You can add more garlic if you like. I usually do. Also, the bacon is delicious, but the recipe works without it.
Provided by peawormsworth
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.
- Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
- While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.
- Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 26.1 g, Cholesterol 3.3 mg, Fat 6.1 g, Fiber 5.8 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 78.6 mg, Sugar 3.8 g
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.
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- You will need a 10x10 inch casserole dish for this! Have the eggplants and white sauce prepared, potatoes pre-cooked.
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- Sprinkle with a generous amount of prepared vegan Parmesan and bake for around 25 minutes at 425°F.
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- Prepare the eggplant: Position one rack in the upper third and one in the lower third of the oven and preheat to 425°F.Meanwhile, cut the eggplants crosswise into 1/4-inch-thick rounds.
- Salt the slices and let them drain on paper or kitchen towels for 5 minutes or so.In a small saucepan, combine the EVOO, garlic, and rosemary and heat to infuse the oil.
- Lightly brush the eggplant slices with the garlic-rosemary oil (not all the oil gets used; save some for the potatoes) and arrange them on 2 baking sheets.
- Roast them until nice and golden, 20 to 25 minutes, switching the sheets from one rack to the other halfway through and flipping the eggplant over at the same time.Meanwhile, make the sauce: In a medium saucepan, heat the EVOO (3 turns of the pan) over medium heat.
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