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 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
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
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.
EGGPLANT CASSEROLE
This is such a good and healthy for you casserole- even those that think they don't like eggplant will like this dish. A friend of mine served this at a church dinner. Of coarse I had to have the recipe, and now you can share too! I listed it as Italian, because that is what it reminds me of: I guess it has all the same...
Provided by Pat Duran
Categories Casseroles
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Cut eggplant into 1 1/2 inch slices or into 1 inch cubes- I like the slices. Peel skin, if desired. Soak eggplant pieces in salted water for 30 minutes; drain and pat real dry. Fry a few pieces of eggplant in olive oil at a time until browned; drain on toweling or paper bag, continue until all are fried;set aside for later. Spray a 9 x 13-inch baking pan; set aside. preheat oven to 325^.
- 2. Cook ground meat in large skillet until no longer pink, add celery, onions, garlic and seasonings and sauté for 2 minutes with the meat; add the tomatoes and eggplant, being careful to keep it whole.
- 3. Pour into the prepared baking pan. Bake at 325^ for about 45 minutes, sprinkle top with pine nuts and shredded cheese, if desired. Serve over cooked rice or vermicelli.
EGGPLANT PARMESAN CASSEROLE
I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
- Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
- Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
- Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
- Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
- Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g
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