Best Ever Eggplant Casserole Food

EGGPLANT CASSEROLE

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.

EGGPLANT CASSEROLE

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

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.

BEST EVER EGGPLANT CASSEROLE

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!

THE BEST EGGPLANTS EVER

Steps:

• To prepare the eggplant: Pour 3 quarts of water into a very large bowl or large pan. Add the salt and stir well.
• Trim the eggplants, slicing off the very top and bottom, and then peel them. Cut them, crosswise, into about 5 slices each. Each slice should be about 1 1/4 to 1 1/2 inches thick. Put the slices into the salty water as you cut them. The slices will float. Upturn a plate on top of the slices and balance a weight (such as a clean glass jar filled with water) on top of the plate. Set aside for 3 to 10 hours.
• Remove the slices from the water and pat them dry.
• Pour about enough oil into a large pan to come to a depth of 3/4 inches, and set over medium heat. Allow time for the oil to get very hot, then put in as many eggplant slices as the pan will hold in a single layer and fry for 3 to 4 minutes on each side, or until reddish-gold. Remove to a large plate or tray lined with a double thickness of paper towels. Fry all the eggplant slices this way, adding more oil, if needed, and using as many plates or trays as you see fit. I like to change the paper towels at least once. I also pat the tops of the slices with more paper towel. The eggplants may now be set aside for 3 to 4 hours, if desired.
• To make the Tomato-chickpea sauce: Either use 3 tablespoons from the frying oil or, if you prefer, fresh oil, and pour it into a large, lidded pan. Set the pan over medium-high heat, and, when the oil is very hot, put in the chiles and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the garlic. Stir quickly once, then put in the tomatoes, curry leaves, chickpeas, salt, cumin, coriander, and turmeric. Stir and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 20 minutes. Remove the chiles before serving.
• To make the yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork or small whisk until smooth. Stir in the salt and cumin. Cover and refrigerate, if not using within 2 hours.
• To make the tamarind chutney: Combine the tamarind paste, sugar, salt, and cumin in a small cup. Mix well. Cover and refrigerate, if not using within 2 hours.
• To prepare the dish: When ready to serve, preheat the oven to 325 degrees F. Spread out the eggplant slices in a single layer on a baking tray and dust very lightly with salt and black pepper. Place in the oven and heat through, about 15 minutes. If oil accumulates at the bottom of the tray, pour it out.
• Heat the tomato-chickpea sauce.
• Arrange the eggplant slices on a very large platter in a single layer. Pour a small ladleful of the tomato-chickpea sauce on top of each slice. Center 2 tablespoons of the yogurt sauce on top of the tomato-chickpea sauce and then put a generous dot of the tamarind chutney on top of the yogurt. Garnish with mint leaves.

MY BIG FAT GREEK EGGPLANT CASSEROLE

Steps:

• PREPARE EGGPLANT: Cut off the stem sections of 2 large fresh eggplants. Peel eggplant using a sharp vegetable peeler. Cut eggplants lengthwise in even 1/8" thick slices. Pour 1/4-1/3 cup extra virgin olive oil into a large microwave-safe bowl. Mash 2 garlic cloves using a garlic press and add to oil. Add 1/4 teaspoon fine sea salt and 1/4 teaspoon fresh ground black pepper. Stir. Heat mixture in microwave about 30-45 seconds on high. Rub or brush the sliced eggplant with the oil mixture until lightly coated. Wipe the bowl clean with a paper towel and set aside. Arrange seasoned eggplant single-layer onto a flat-ridged or press-type grill on medium-high heat. When the eggplant has dark grill marks, turn and grill other side the same (skip turning eggplant if using a press-type grill). Allow eggplant to "sweat" until needed. Sprinkle, then pat, finished eggplant slices liberally using 1/2 cup powdered parmesan cheese.
• IN a large food processor, chop 1 large onion, 1 medium bell pepper, one handful pitted kalamata olives, 1 handful flat leaf parsley leaves, and 8-12 garlic cloves.
• HEAT 2 tablespoons extra virgin olive oil in a large saucepan over medium heat; ADD the above chopped vegetables, 1 1/2 lbs lean ground beef, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper; SAUTE until meat is browned and vegetables have softened.
• ADD 1 (14 ounce) can diced tomatoes, 3/4 cup dry greek red wine, 1 (6 ounce) can tomato paste, 2 tablespoons red wine vinegar, 2 teaspoons greek honey, 1 1/4 teaspoons crushed dried oregano, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg, 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract, 1/4 teaspoon fresh grated lemon zest, 1/4 teaspoon crushed dried mint, 1/4 teaspoon fresh ground white pepper, 1 pinch crushed red pepper flakes, and 3 tablespoons grated parmesan cheese; STIR well; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce will be thick); RE-SEASON sauce to taste with fine sea salt if needed (leave sauce just slightly under-salted since sauce will concentrate while baking).
• INTO the previously wiped large bowl, separate 4 large eggs, retaining the yolks in bowl (refrigerate egg whites sealed, for another use while fresh);.
• WHISK in 4 cups whole milk until smooth; ADD 2 teaspoons extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 level teaspoon fine sea salt, 1/2 teaspoon fresh ground white pepper, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon garlic powder, and 1 pinch cayenne pepper; WHISK again until blended; SET aside.
• MELT 1/2 cup salted butter over medium heat; ADD 1/2 cup all-purpose flour and cook for just one minute; POUR milk and egg mixture all at once into roux while whisking constantly; CONTINUE whisking often until sauce thickens up and begins to bubble; REMOVE from heat; WHISK in 3/4 cup powdered parmesan cheese until smooth and glossy; COVER loosely with plastic wrap; BLEND 1/2 cup of the BECHAMEL into the fully-simmered SAUCE.
• PREHEAT oven to 350 F; OIL a 2-3 quart casserole dish with olive oil; SPREAD 1/2 (one half) of the EGGPLANT single-layer in bottom of baking dish; POUR the entire SAUCE mixture over top then smooth; ADD the remaining EGGPLANT over the SAUCE; POUR all of the BECHAMEL sauce over the eggplant; SMOOTH bechamel sauce. NOTE: YOU CAN SPRINKLE THE TOP OF CASSEROLE NOW LIGHTLY WITH GRATED PARMESAN CHEESE (PLUS MINCED FRESH PARSLEY IF DESIRED) OR YOU CAN GARNISH WHILE STILL HOT, JUST AFTER BAKING.
• BAKE for 1 hour; ALLOW to rest 20 minutes before slicing.
• SERVE and enjoy!