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.
CHEESY EGGPLANT CASSEROLE
I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.
Provided by Renee' Levins
Categories Side Dish Casseroles
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
- Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Cholesterol 91.5 mg, Fat 17.3 g, Fiber 5.7 g, Protein 18.9 g, SaturatedFat 9.8 g, Sodium 1078.3 mg, Sugar 7.4 g
EGGPLANT CASSEROLE
Make and share this Eggplant Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and slice eggplant into 1/2 inch slices.
- In a saucepan, boil in a small amount of salted water for 10 minutes; drain.
- In a greased casserole, layer half the eggplant, onion, (sprinkle lightly with salt and pepper if desired), sauce, and mozzarella cheese.
- Repeat layers.
- Top with Parmesan cheese.
- Bake at 350 degrees for 45 to 50 minutes.
Nutrition Facts : Calories 176.9, Fat 6.9, SaturatedFat 3.6, Cholesterol 19.3, Sodium 361.5, Carbohydrate 22, Fiber 8.3, Sugar 10.6, Protein 8.9
BEST EVER EGGPLANT CASSEROLE
This Eggplant Casserole tastes more like a Thanksgiving sage stuffing and is the best I've ever had and very simple to make.
Provided by Hazelruthe
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 869.6, Fat 36.9, SaturatedFat 19.6, Cholesterol 242.6, Sodium 3018.9, Carbohydrate 97.7, Fiber 13, Sugar 13.8, Protein 38
EGGPLANT CASSEROLE
When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. This is pretty similar.
Provided by Kerriedoll
Categories Oven
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
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 ROLATINI CASSEROLE
Steps:
- Preheat oven to 400 degrees F.
- Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula. Turn oven down to 350 degrees F.
- Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
- Make the Cheese Filling: Mix all of the ingredients together in a bowl.
- To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.
EGGPLANT CASSEROLE
Make and share this Eggplant Casserole recipe from Food.com.
Provided by Dienia B.
Categories One Dish Meal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- wash and peel eggplant.
- dice
- cook in boiling water about 5 minutes
- drain
- place in greased casserole
- cook bacon
- add onion
- til lightly browned
- add tomato soup and cheese
- stir over low heat til cheese is melted
- pour soup mixture over eggplant
- top with buttered crumbs
- dash of paprika
- bake in 375 degree oven 25 minutes or til browned.
Nutrition Facts : Calories 271.5, Fat 16.4, SaturatedFat 8, Cholesterol 32.9, Sodium 625.5, Carbohydrate 24.4, Fiber 4.8, Sugar 8.4, Protein 8.6
EGGPLANT CASSEROLE
This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne.
Provided by Leslie in Texas
Categories Vegetable
Time 2h17m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 275 degrees.
- Peel the eggplant and cut into 1 inch-thick slices.
- Cover with boiling, salted water and simmer for 10 minutes; drain well.
- Melt the butter, add the onions and garlic and saute until lightly browned.
- Remove stems from the mushrooms and reserve for another use.
- Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
- Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
- Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
- Cover with buttered crumbs and bake one and one-half hours.
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.
WEIGHT WATCHER EASY CHEESY EGGPLANT CASSEROLE (3 WW POINTS)
From angelfire.com! sounds yummy! Will update when I make!:) UPDATE!: 3-18-09 I really liked this. i added mushrooms and garlic(of course :) ) and it was great! It was fast to make and low in points what else could you ask for?
Provided by punkyluv
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grill eggplant on George Foreman Grill for about 5-10 minutes until soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350º for 30-35 minutes and serve hot.
- Serving Size : 4
- Per serving: 154 Calories; 6g Fat (32% calories from fat); 15g Protein; 12g Carbohydrate; 13mg Cholesterol; 473mg Sodium.
EASY CHEESY EGGPLANT CASSEROLE
Make and share this Easy Cheesy Eggplant Casserole recipe from Food.com.
Provided by Kristiina
Categories One Dish Meal
Time 2m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grill eggpland on grill for about 5-10 minute or until soft.
- Spray 8x8 baking pan with non stick spray. Put eggplant on bottom of pan.
- Spread spaghetti sauce over eggplant.
- Mix cottage cheese and mozzarella, spread over sauce. Sprinkle with Parmesan cheese.
- Bake at 350 for 30-35 min and serve hot.
Nutrition Facts : Calories 78.6, Fat 1.8, SaturatedFat 0.7, Cholesterol 4.7, Sodium 260.9, Carbohydrate 11.2, Fiber 3.7, Sugar 5.3, Protein 5.2
EASY EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Easy Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook cubed eggplant in a small amount of salted water until just tender.
- Drain& set aside.
- Saute Green peppers and onions in 1/4 stick butter until tender.
- Add tomatoes and cook until mixture begins to bubble.
- Put eggplant in the bottom of a shallow greased cassrole dish.
- Add salt to tomato mixture and pour over the eggplant.
- Top with cheese, then bread crumbs.
- Dot with 1/4 stick butter and bake in 400 degree oven until brown.
- Serve hot.
Nutrition Facts : Calories 332.8, Fat 21.8, SaturatedFat 13.4, Cholesterol 60.2, Sodium 1159.7, Carbohydrate 26.8, Fiber 7.8, Sugar 10.5, Protein 11.1
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