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.
CRAB MEAT CASSEROLE
This is so good and smells wonderful while it is baking! I got it from a Virginia Country Cookbook. Its a great company dish that can be prepared several hours in advance.
Provided by Little Bee
Categories Crab
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 8 ingrdients in a bowl.
- Spray a 9x13 baking dish with non stick cooking spray.
- Pour Crab mixture into baking dish.
- Combine eggs and milk and pour over mixture in dish.
- Sprinkle cheese over top.
- Bake at 350 degrees for approximately 1 hour.
EGGPLANT, CRABMEAT CASSEROLE RECIPE
Provided by SteveV
Number Of Ingredients 7
Steps:
- Peel, cut, and dice eggplant and soak in seasoned water. Cook onion in margarine until wilted. Add raw shrimp and continue cooking over medium heat until onion browns slightly. Add eggplant and cook slowly until very tender. Add crab meat and most of the bread crumbs. Moisten these and mix well. Cook over low heat to dressing consistency. Put in a casserole dish, sprinkle with bread crumbs and bake at 350 F until lightly brown.
PASTA WITH CRABMEAT, EGGPLANT AND TOMATO
You can also substitute shrimp for the crabmeat. From Fish by Mark Bittman. haven't made this yet - posting for safekeeping.
Provided by Sandyg61
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set a large pot of water to boil and salt t well.
- Peel the eggplant if desired, then slice off the ends and cut each into three or four long slices.
- Heat the olive oil in a 12-inch nonstick skillet over medium heat.
- Add the eggplant, slice or two at a time, making sure not to add too much at once.
- As each piece browns, turn it; when the other side is brown, remove it from the pan and place on paper towels to drain. Continue until all of the egplant is done.
- Add the garlic and peppers to the oil remaining in the pan and cook, stirring, over medium-high heat until the garlic is fairly brown.
- Remove the garlic and peppers with a slotted spoon and add the tomatoes.
- Cook over medium heat until they begin to liquify, add the basil, and reduce heat to a simmer.
- Begin cooking the pasta.
- When the pasta is just about done, add the crabmeat, salt, pepper, cooked eggplant, and half the parsley to the sauce.
- Drain the pasta, toss it with the sauce, and garnish with the remaining parsley.
Nutrition Facts : Calories 622.1, Fat 16.7, SaturatedFat 2.3, Cholesterol 23.8, Sodium 489, Carbohydrate 101.2, Fiber 17.9, Sugar 5.3, Protein 21.2
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