Eggplant Aubergine And Feta Casserole Food

EGGPLANT BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
• In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
• Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

MOUSSAKA: EGGPLANT CASSEROLE

Steps:

• Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
• Turn the broiler of your oven on.
• Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
• Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
• Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
• Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
• Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
• Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
• Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

EGGPLANT SUPPER SOUP

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
• Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

EGGPLANT (AUBERGINE) AND CHEESE CASSEROLE

Steps:

• Preheat oven to 325°F
• Spray a 9-inch baking dish with nonstick cooking spray.
• In a large saucepan over medium heat, boil the 4 cups salted water.
• Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
• In a mixing bowl, combine eggplant, croutons, and half of the cheese.
• Spoon into baking dish.
• In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
• Top with remaining cheese and drizzle with melted butter.
• Cover and bake at 325F for 20 minutes.
• Uncover and bake for additional 5-7 minutes to melt and brown cheese.

EGGPLANT AND PEPPERS WITH FETA

Steps:

• Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides. Set the rack aside until the eggplant begins to "sweat," usually 15 to 20 minutes. Blot the eggplant dry with clean paper towels.
• Arrange the eggplant and all the bell pepper slices on a large baking sheet, and brush both sides of all the pieces with the olive oil. Season with kosher salt and black pepper. Transfer the eggplant and peppers to the grill, in batches if necessary, and cook, turning them occasionally to promote even browning, until they are softened and nicely marked, 15 to 20 minutes.
• Transfer the grilled eggplant slices to a large platter, and top them with the pepper strips. Garnish with the crumbled feta and minced marjoram. Drizzle with the olive oil and lemon juice, and serve either warm or at room temperature.

EGGPLANT WITH FETA CHEESE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush eggplant slices on one side with olive oil; arrange onto a baking sheet with oiled side facing up.
• Cook eggplant under broiler until lightly browned, about 5 minutes; remove from oven.
• Turn oven heat to 350 degrees F (175 degrees C).
• Turn slices and brush other side with olive oil. Sprinkle feta cheese over eggplant.
• Bake until the cheese is bubbly and the eggplant is soft, about 10 minutes. Sprinkle basil over the eggplant slices and serve hot.

ROASTED EGGPLANT WITH TOMATO AND FETA

Steps:

• Cut the eggplant in half and score the flesh with a sharp knife.
• Remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.
• Coat the interior with olive oil and season lightly with salt.
• Place the eggplant hollow side down in a baking dish. Bake for 10 minutes in a 375 degree (190 C) oven, until the skin begins to soften.
• In the mean time, cube the flesh of the eggplant.
• Add the olive oil and garlic to a pan over medium heat and sauté until it begins to brown.
• Add the eggplant, white wine, oregano and chili flakes..
• Cook until the eggplant softens (but does not become mushy).
• Removed the eggplant skins from the oven and stuff with the eggplant mixture. Return to the oven and cook for another 10 - 15 minutes. When the eggplant skin softens remove it from the oven.
• Top with the cheese and tomato and sprinkle with oregano.
• Broil until the cheese begins to brown.
• Sprinkle with parsley and serve with red wine vinegar.

GRILLED EGGPLANT WITH MARINATED FETA

Steps:

• Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

EGGPLANT AND ZUCCHINI CASSEROLE

Steps:

• Gather the ingredients.
• Put eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender about 12 to 15 minutes. Drain well.
• Heat the oven to 350 F. Spray a 9x13-inch casserole dish.
• In a large skillet over medium heat, melt the 1 tablespoon butter and sauté the onion until tender.
• Remove from heat and combine the onion with the stewed tomatoes, salt, pepper, and the drained eggplant and zucchini.
• In a medium bowl, mix the soft breadcrumbs with the melted butter.
• Spoon half of the vegetable mixture into the prepared casserole. Top with about 2/3 of the cheese and 2/3 of the breadcrumbs.
• Top with the remaining vegetable mixture and the remaining cheese and breadcrumbs.
• Bake for 25 minutes, or until the topping is lightly browned and the casserole is bubbly.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

CHEESY AUBERGINE

Steps:

• Preheat oven to 450.
• Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
• Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
• Turn oven down to 350 when eggplant is done.
• Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
• Bake at 350 until heated through and bubbly (about 30 minutes).
• Top with sour cream if desired.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel eggplant and cut into large chunks.
• Boil in salted water for about 10 minutes or until soft.
• Drain eggplant in collander, then return to pot and mash.
• Add all other ingredients except 1/2 cup of the cheese.
• Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
• Sprinkle remaining cheese on top.
• Bake for 45 minutes.

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA

Steps:

• Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.