EGGPLANT PARMIGIANA AND ITALIAN MEATS CASSEROLE
Make and share this Eggplant Parmigiana and Italian Meats Casserole recipe from Food.com.
Provided by breezermom
Categories One Dish Meal
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tbsp drippings. Set meat and drippings aside.
- Cook sausage in skillet until browned, stirring to crumble meat -- if in casings, remove casings. Drain, set aside.
- Combine ground round, reserved drippings, tomatoes, and next 9 ingredients in a Dutch oven. Cook, uncovered, over medium-low heat 2 hours. Remove and discard bay leaves.
- Cut eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium-high heat until almost tender; drain.
- Spread 1 1/2 cups tomato mixture in a 13x9x2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated parmesan cheese, reserved sausage, and tomato mixture. Repeat layers.
- Top with mozzarella cheese strips.
- Bake at 350 degrees for 45 minutes or until lightly browned and thoroughly heated.
Nutrition Facts : Calories 811.3, Fat 57.4, SaturatedFat 21.5, Cholesterol 128, Sodium 1738.8, Carbohydrate 34, Fiber 6.4, Sugar 20.8, Protein 43
EGGPLANT PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servi
Number Of Ingredients 22
Steps:
- Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
- Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
- In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
- Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
- In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
- Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
- Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Yield: about 3 1/2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved
BEEFY EGGPLANT PARMIGIANA
I developed this recipe one summer when my husband grew eggplant in the garden. I was thrilled when it won high honors at a national beef contest. -Celeste Copper, Baton Rouge, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, water, tomato paste, parsley, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf., In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In a shallow dish, combine flour and remaining salt and pepper. Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then in flour mixture., In a large skillet, cook eggplant in batches in 1/2 in. of hot oil until golden brown on each side; drain. , Place half the eggplant in a greased 13x9-in. baking dish. Top with half the Parmesan cheese, beef and tomato mixture. Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture. , Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 498 calories, Fat 33g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 841mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
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
ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.
Provided by Beatrice
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
- Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
- Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
- Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
- Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.
Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g
EGGPLANT PARMIGIANA
This simple recipe only requires a few ingredients and is so simple to make you'll wonder why you've never done it before.
Provided by em_macaussie
Time 1h30m
Yield Makes 6 slices
Number Of Ingredients 5
Steps:
- Pre-heat a fan forced oven to 180 degrees celcius. Rub a lasagne dish with olive oil. Slice the eggplant into thin slices. Sprinkle with salt and leave for five minutes before patting them down with paper towel to remove any moisture. .
- Line the bottom of the lasagne dish with one layer of eggplant. Spoon over enough tomatoes to cover, sprinkling over a little bit of the garlic. Repeat with all the eggplant and tomatoes to create your layers. Wrap tightly with foil and bake for 45 mins or until tender.
- Remove from the oven and top with slices of mozzarella. Sprinkle with the Parmesan cheese and place back in the oven for a further 15 minutes or until golden brown.
More about "eggplant parmigiana and italian meats casserole food"
EASY EGGPLANT PARMIGIANA CASSEROLE RECIPE FROM NONNA
From nonnabox.com
4.2/5 (16)Category CasseroleCuisine ItalianCalories 254 per serving
- Bake the eggplant in the preheated oven for about 15 minutes, until the bottoms are nicely browned. Remove from the oven and set aside.
- Make the tomato sauce by heating a little olive oil in a large pot. Add the onion, stir and saute for about 10 minutes or until the onions are translucent and soft.
BAKED EGGPLANT PARMESAN CASSEROLE - YAY! FOR FOOD
From yayforfood.com
EGGPLANT PARMESAN CASSEROLE RECIPE - CHEFDEHOME.COM
From chefdehome.com
EGGPLANT PARMIGIANA RECIPE - NO PLATE LIKE HOME
From noplatelikehome.com
10 BEST EGGPLANT PARMESAN WITH GROUND BEEF RECIPES - YUMMLY
From yummly.com
KETO EGGPLANT PARMESAN - ONLY 5 INGREDIENTS! • LOW CARB ...
From jenniferbanz.com
EGGPLANT PARMESAN (PARMIGIANA) RECIPE
From petitegourmets.com
SKINNY BAKED EGGPLANT PARMESAN RECIPE WITH RICOTTA: THIS ...
From 30seconds.com
WHAT MEAT TO SERVE WITH EGGPLANT PARMESAN - MONTALVOSPIRITS
From montalvospirits.com
EGGPLANT PARMESAN (PARMIGIANA DI MELANZANE) RECIPE
From thespruceeats.com
EGGPLANT PARMESAN RECIPE WITH MEAT - CREATE THE MOST ...
From recipeshappy.com
EASY EGGPLANT PARMESAN, YOU WILL NOT MISS THE MEAT! - AT ...
From athomewithtai.com
LAYERED, BAKED EGGPLANT PARMESAN - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
10 MOST POPULAR ITALIAN CASSEROLES - TASTEATLAS
From tasteatlas.com
EGGPLANT LASAGNA WITH SPICY ITALIAN SAUSAGE MEAT SAUCE ...
From savorthebest.com
EGGPLANT PARMIGIANA WITH MEAT RECIPES
From tfrecipes.com
FOOD WISHES VIDEO RECIPES: EGGPLANT PARMESAN CASSEROLE ...
From foodwishes.blogspot.com
EGGPLANT PARMIGIANA - LIDIA
From lidiasitaly.com
ITALIAN-STYLE EGGPLANT CASSEROLE RECIPE - …
From mygourmetconnection.com
EATS: EGGPLANT PARMIGIANA — CHEF SEIS
From seiskamimura.com
EGGPLANT PARMIGIANA - NORINE'S NEST
From norinesnest.com
EGGPLANT PARMESAN, ITS HISTORY AND ITALIAN ORIGINS - LA ...
From lacucinaitaliana.com
EGGPLANT PARMIGIANA AND ITALIAN MEATS CASSEROLE RECIPE ...
From webetutorial.com
ROASTED EGGPLANT WITH MEAT SAUCE RECIPE - BUDGET BYTES
From budgetbytes.com
EGGPLANT PARMIGIANA AND ITALIAN MEATS CASSEROLE RECIPES
From tfrecipes.com
EGGPLANT PARMIGIANA AND ITALIAN MEATS CASSEROLE RECIPE ...
From pinterest.com
EGGPLANT PARMESAN WITH MARINARA SAUCE | A WELL-SEASONED ...
From seasonedkitchen.com
EGGPLANT PARMESAN RECIPE | EGGPLANT PARMIGIANA
From cookingnook.com
EGGPLANT PARMIGIANA AND ITALIAN MEATS CASSEROLE - MASTERCOOK
From mastercook.com
EGGPLANT PARMESAN CASSEROLE WITH MEAT - ALL INFORMATION ...
From therecipes.info
FREAKIN' GOOD EGGPLANT CASSEROLE RECIPE: THIS EASY ...
From 30seconds.com
PARMIGIANA - WIKIPEDIA
From en.wikipedia.org
DELICIOUS, HEARTY EGGPLANT CASSEROLE CAN EASILY SERVE AS A ...
From pinterest.co.uk
WHAT IS EGGPLANT PARMESAN? (WITH PICTURES) - WISEGEEK
From wise-geek.com
ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
From cookieandkate.com
EGGPLANT PARMESAN WITH TINY VEAL MEATBALLS | ITALIAN FOOD ...
From pomi.us.com
WHAT TO SERVE WITH EGGPLANT PARMESAN (14 IDEAL SIDE DISHES ...
From insanelygoodrecipes.com
WHAT TO SERVE WITH EGGPLANT PARMESAN? | ALICES KITCHEN
From alices.kitchen
WHAT GOES WITH EGGPLANT PARMIGIANA?
From dailydelish.us
EASY EGGPLANT PARMIGIANA CASSEROLE RECIPE – AUTHENTIC ...
From nonnabox.wordpress.com
EGGPLANT GRATIN - ITALIAN FOOD FOREVER
From italianfoodforever.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love