Eggplant Aubergine Casserole Food

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EGGPLANT CASSEROLE



Eggplant Casserole image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 pound eggplant, cut into 1/2-inch dice
1 red pepper, cut into 1/2-inch dice
4 ribs celery, cut into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
1/2 cup chopped fresh basil leaves
1 cup grated Parmesan
1/2 cup heavy cream
1 cup Italian seasoned bread crumbs
Salt and pepper

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 (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.

Provided by jp mims

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 medium eggplant, peeled and sliced
1 1/2 cups sharp cheddar cheese, grated (divided)
1 1/2 cups saltine crackers, crushed (divided)
4 eggs, beaten
1 1/2 cups milk
1/2 cup margarine, melted (I use less)
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook eggplant in small amount of water until tender.
  • Drain and mash.
  • Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
  • Pour into a 9x13 greased baking dish.
  • Top with the reserved cheese, crackers and small amount of melted margarine.
  • Bake at 325° to 350° for 25 to 30 minutes.

Nutrition Facts : Calories 325.7, Fat 24.2, SaturatedFat 8.5, Cholesterol 134.4, Sodium 754.8, Carbohydrate 16, Fiber 2.8, Sugar 2, Protein 12

CHEESY AUBERGINE



Cheesy Aubergine image

Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.

Provided by Engrossed

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2-2 lbs eggplants, unpeeled and cut into 1/2 inch slices (I use the American ones)
15 ounces tomato sauce
4 ounces diced mild green chilies
1/2 cup green onion, sliced
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 1/4 ounces sliced black olives, drained
6 ounces fat-free cheddar cheese, shredded (about 1 1/2 cups)
cooking spray

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.

Nutrition Facts : Calories 160.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 4.7, Sodium 1669.7, Carbohydrate 24.9, Fiber 8.7, Sugar 14, Protein 13.4

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by Alan Leonetti

Categories     Low Protein

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 medium eggplant
1/8 cup extra virgin olive oil
1 medium onion (diced)
3 garlic cloves (minced)
1 plum tomato (diced)
1/2 teaspoon turmeric
3 eggs (beaten)
salt
pepper

Steps:

  • Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
  • Remove from oven& slightly cool& peel.
  • Cut into 1/2" pieces.
  • In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
  • Add tomato, tumeric, eggplant, salt& pepper.
  • Stir to evenly combine.
  • Cook 1 or 2 minutes over medium flame.
  • Add the beaten eggs.
  • Just as the eggs begin to solidify, stir.
  • Continue to stir until the eggs are completely solidified.
  • Add more salt& pepper if desired.
  • Place into a serving bowl& serve hot.

Nutrition Facts : Calories 166.3, Fat 10.8, SaturatedFat 2.2, Cholesterol 158.6, Sodium 57.5, Carbohydrate 12.4, Fiber 5.3, Sugar 5.1, Protein 6.7

EASY EGGPLANT (AUBERGINE) CASSEROLE



Easy Eggplant (Aubergine) Casserole image

The technique may seem a little strange here, but it is not unlike making a dressing or stuffing for poultry. The end result is a delicious vegetarian main dish for the fall. It has a rich taste and meaty texture; some of my vegetarian friends were very suspicious while eating it, but I wouldn't fool them!

Provided by Jenny Sanders

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 large italian eggplant
1 large onion
1 (28 ounce) can crushed tomatoes
3 slices dry whole whole wheat bread
1 teaspoon dried rosemary, rubbed
1 teaspoon rubbed sage
2 tablespoons olive oil
salt and pepper
200 g old cheddar cheese, grated

Steps:

  • Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
  • Salt them heavily, cover with another plate and weight.
  • Leave for 1/2 to one hour.
  • Cut the bread into cubes.
  • Peel and chop the onion.
  • Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
  • Rinse and gently squeeze dry the eggplant.
  • Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
  • Add the tomatoes and simmer for a few minutes.
  • Mix into the toasted bread cubes in the lasagne pan.
  • Top with the grated cheese.
  • Bake at 350°F for 30 minutes.

MY MOM'S SOUTHERN EGGPLANT (AUBERGINE) CASSEROLE



My Mom's Southern Eggplant (Aubergine) Casserole image

This is my Mom's recipe; the only way my Dad would eat that "purple thing". So easy and tasty! I have no idea where she got it; she had shelves and shelves of cookbooks, clippings, etc.

Provided by Caroline Cooks

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 small eggplant
1/2 lb bulk sausage
1 small yellow onion, chopped
1 egg, beaten
1/2 cup dry breadcrumbs
1 1/2 tablespoons italian seasoning
fresh ground black pepper
1/2 cup butter cracker crumb
1 tablespoon butter

Steps:

  • Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
  • Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
  • Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
  • Spoon into prepared casserole.
  • Combine butter and cracker crumbs. Spread over top of casserole.
  • Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
  • Variations:.
  • Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
  • Mix in 1/2 cup Rotel Tomatoes, well drained.

Nutrition Facts : Calories 323.5, Fat 15.9, SaturatedFat 5.3, Cholesterol 101.9, Sodium 431.8, Carbohydrate 31, Fiber 5.9, Sugar 5, Protein 14.8

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by karen

Categories     Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 eggplants, medium size
2 eggs, beaten
1 onion, chopped
1 1/2 cups cheddar cheese, shredded
salt & pepper

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.

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by KJ1036

Categories     Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

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.

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