CHEESY EGGPLANT CASSEROLE
Delicious, hearty eggplant casserole can easily serve as a very filling meatless entree. The combination of eggplant, tomato sauce and melted cheese is wonderful.
Provided by Vered DeLeeuw
Categories Side Dish
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat your oven to 500 degrees F. Line a large, rimmed baking sheet with parchment paper. Spray the parchment with avocado oil spray.
- Slice the eggplant into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with kosher salt, black pepper and garlic powder. Roast 15 minutes.
- Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil. Return to the oven and roast until browned and tender, 10-15 more minutes.
- Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F.
- Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on top and sprinkle with half of the mozzarella, as shown in the video.
- Arrange the remaining eggplant slices on top. Spread the remaining marinara sauce on top. Sprinkle with the remaining mozzarella and with the Parmesan.
- Bake the eggplant casserole until golden and bubbly, about 15 minutes. Allow to cool 10 minutes before serving.
Nutrition Facts : ServingSize 0.25 recipe, Calories 166 kcal, Carbohydrate 10 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Sodium 314 mg, Fiber 4 g, Sugar 6 g
ITALIAN-STYLE EGGPLANT CASSEROLE
Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until bubbly. Serve with pasta and a salad for a meatless dinner.
Provided by Lynne Webb
Categories Vegetarian
Time 40m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F and line 2 baking sheets with parchment.
- Peel the eggplants and cut them into 3/8-inch thick slices. Arrange the slices on the baking sheets, brush the top of each slice with the olive oil and season with salt and pepper. /p>
- Place both sheets in the oven and roast until the eggplant is tender and lightly caramelized, 12 to 15 minutes. Rotate the position of the sheets at least once to ensure even cooking. Remove the eggplant from the oven and reduce the heat to 375°F.
- Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly. Spoon a little of the sauce over the eggplant and top with slices of provolone. Repeat the process with the remaining eggplant, but finish with the shredded mozzarella.
- Bake uncovered, until the cheese is melted and bubbly, 10 to 12 minutes. Serve with pasta if desired.
Nutrition Facts : Calories 855 kcal, Carbohydrate 44 g, Protein 51 g, Fat 55 g, SaturatedFat 32 g, Cholesterol 131 mg, Sodium 2233 mg, Fiber 11 g, Sugar 18 g, UnsaturatedFat 19 g, ServingSize 1 serving
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 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
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.
TRADITIONAL IRAQI 'CASSEROLE'- TEPSI BAYTINIJAN
In Iraq Tepsi Baytinijan is a very famous dish. This recipe is from an Iraqi blog on the 'net & is absolutely delicious. The recipe is easy to make...........
Provided by Um Safia
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the eggplant in wide stripes and remove stems. Cut the eggplant into rounds about 1" thick.
- Peel and slice the potatoes into 1" thick round slices, set aside. Slice the onions the same way. Peel the garlic and crush it using one of those little garlic contraptions. Slice the tomatoes.
- Heat about 1/2 cup of oil in a non-stick pan and fry the eggplant slices until each piece is light golden. In the same oil, lightly fry the potatoes- they don't have
- to cook all the way through. Set aside. In the same pan, fry the onion, and set aside. Drain the fried pieces on some paper towels.
- Mix the ground beef, half of the crushed garlic and salt and pepper to taste. Make small meatballs and fry them. Set aside.
- Mix about 2 1/2 cups of water with 3 tablespoons of tomato paste, the remainder of the crushed garlic, salt (about 3 teaspoons), and pepper (preferably white pepper) and -- you guessed it -- set aside.
- In a baking dish, arrange the eggplant pieces so they slightly overlap (do 2nd layer if necessary.) On top of the eggplant, arrange the potato slices, then the onion, then the slices of tomato on the very top. Arrange the meatballs in between the tomato slices, spreading them evenly. Pour the tomato paste mixture on top of all of this. Arrange the meatballs in between the tomato slices, spreading them evenly.
- Bake in a pre-heated oven at 170-180 c, for 45-60 mins, be careful not to burn --
- This dish is served with Basmati rice or any other kind of rice -- we prefer Basmati or 'Ammbar'.
Nutrition Facts : Calories 375.5, Fat 13.4, SaturatedFat 5.1, Cholesterol 56.6, Sodium 168.4, Carbohydrate 45.4, Fiber 13.9, Sugar 12.8, Protein 22.4
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.
IRAQI EGGPLANT-CASSEROLE
We had this wonderful dish last weekend, and I had to post it right away! The flavours of the vegetables and meatballs complement each other very well, and the smell while baking fills your kitchen... NOTE:Do not skip the step of frying the vegetables, I think it is absolutely necessary!
Provided by Halalmom
Categories Iraqi
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry eggplants, potatoes and onion rings in hot oil.
- Mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces.
- Fry the meat-balls in hot oil.
- Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
- Mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
- Pour the liquid over the vegetables and the meatballs.
- Bake in oven at 200°C, for about one hour.
- Cover if necessary.
- Serve with cooked rice or pita bread and some crumbled feta-cheese!
Nutrition Facts : Calories 539.6, Fat 24.6, SaturatedFat 10.4, Cholesterol 73, Sodium 182.3, Carbohydrate 58.9, Fiber 16.3, Sugar 13.5, Protein 25.2
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4.9/5 (14)Total Time 1 hr 30 minsCategory Casserole, EntreeCalories 524 per serving
- Pour 2 tbs of oil onto baking sheets (you will probably need to do 3-4 sheets, so I do it in 2 batches)
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4/5 (28)Total Time 3 hrsServings 4
- In a bowl, dissolve 2 teaspoons of salt in 1 quart of water. Add the eggplant, cover with a small plate to keep the slices submerged and let soak for 30 minutes.
- Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the lamb with salt and pepper and cook over high heat, turning once, until well browned, about 5 minutes per side. Add the onion and cook over moderate heat, stirring, until softened, 10 minutes. Add 3 quarts of water, the pomegranate molasses, split peas, dried chiles, baharat and coriander and bring to a boil. Reduce the heat to low and simmer for 45 minutes, skimming and stirring a few times.
- Drain the eggplant and pat dry. In a large nonstick skillet, heat 11/2 tablespoons of the oil. Add one third of the eggplant and cook over moderately high heat until browned, 3 minutes per side; transfer to paper towels to drain. Brown the remaining eggplant in the 3 tablespoons of oil. Add the eggplant to the lamb and simmer over low heat, stirring, until the lamb is tender, 45 minutes.
- Transfer the lamb to a rimmed baking sheet. Remove the meat from the bones and cut into 1-inch pieces. Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes.
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- Trim the eggplant stems and make a long slit down the center of each eggplant. Make sure it's deep enough to stuff, but don't go all the way through.
- Place eggplant in a small pot, and cover with four cups of boiling water, mixed with 1/2 teaspoon of salt. Cover and allow to soften for 20-30 minutes. The goal is to get the eggplant soft enough to stuff, but still firm.
- Meanwhile, peel and chop three cloves of garlic. Mince three of the serranos and add to the garlic. Chop the parsley, making sure to save some of the longest strands to tie the eggplant shut, after stuffing.
- Mix 1/2 teaspoon of salt into the stuffing mixtures. Once the eggplant are ready, rinse with cold water and gently stuff.
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From theseasonedmom.com
Cuisine American, SouthernTotal Time 55 minsCategory Dinner, Side DishCalories 349 per serving
- Preheat oven to 350 degrees F. Spray an 8-inch or 9-inch square casserole dish with cooking spray and set aside.
- Bring a pot of well-salted water to a boil. Add diced eggplant and cook just until tender, about 5-6 minutes. Drain well.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add the celery, onion and garlic to the skillet and sauté until tender, about 5-7 minutes. Combine celery mixture with the eggplant, milk, eggs, ½ teaspoon salt and ¼ teaspoon pepper. Gently fold in half of the cracker crumb mixture. Transfer to the prepared baking dish.
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4.8/5 (17)Total Time 1 hr 20 minsCategory DinnerCalories 294 per serving
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- In the same skillet, heat the vegetable oil and then add the eggplant and salt. Allow the eggplant to cook until it’s browned, stirring frequently. Once lightly browned add in the flour and stir. Add the tomato mixture and stir everything together and bring it to a simmer.
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- Position racks in upper and lower third of oven. Preheat oven to 375. Line 2 large rimmed baking sheets with parchment. Divide eggplant chunks between the prepared baking sheets and toss each sheet with 2 T of oil. Season with salt and pepper and spread into a single layer. Bake for about 45 minutes, until golden brown, rotating baking sheets halfway through baking. Keep oven on.
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