Potato Eggplant Aubergine Casserole Food

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EGGPLANT, POTATO AND PEPPER CASSEROLE



Eggplant, Potato and Pepper Casserole image

Categories     Potato     Tomato     Side     Bake     Vegetarian     Casserole/Gratin     Eggplant     Bell Pepper     Healthy     Vegan     Thyme     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

2 1 1/4-pound eggplants, thinly sliced crosswise
1 1/2 tablespoons olive oil
1 large onion, chopped
5 large garlic cloves, chopped
1 28-ounce can Italian-style tomatoes
2 large fresh thyme sprigs
olive oil (for frying)
3 pounds russet potatoes, peeled, thinly sliced
3 green bell peppers, cored, thinly sliced
5 tablespoons minced fresh thyme

Steps:

  • Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt.
  • Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, sauté until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs.
  • Preheat oven to 350°F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; sauté until almost tender, about 5 minutes. Transfer to paper towels.
  • Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce.
  • Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving.

TOMATO POTATO AND EGGPLANT (AUBERGINE) CASSEROLE



Tomato Potato and Eggplant (Aubergine) Casserole image

I found this years ago in a Canadian Living Magazine. I made it several times, then forgot about it until recently, only I couldn't find my copy of the recipe. Sooooo, I guessed at it and it came out pretty much the way I remember. My recipe calls for 2 cloves of garlic, but use at your own discretion.

Provided by Karen1961

Categories     Potato

Time 2h

Yield 4 serving(s)

Number Of Ingredients 8

1 medium eggplant
2 large potatoes
6 cups diced plum tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced
1/4 cup olive oil
salt and pepper
3 tablespoons grated asiago cheese

Steps:

  • Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour.
  • Slice potato and eggplant into roughly 1/4" slices.
  • Spray a 9" x 9" tall cassarole dish with non-stick spray.
  • Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left.
  • Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices.
  • Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan.
  • Serve with a green salad.

EGGPLANT (AUBERGINE) CASSEROLE -- PERFECT FOR PASSOVER



Eggplant (Aubergine) Casserole -- Perfect for Passover image

This is one of my most successful attempts at getting my BH to eat something he claims he hates. BH despises eggplant, or so he says. I started making this about 5 years ago (got the idea from my upstairs neighbor). I haven't yet told him about the secret ingredient. Don't you dare tell him either!

Provided by Mirj2338

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 large onion, sliced thin
1 medium eggplant, pared and cut into 1/2 inch cubes
1/2 green pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) can tomato sauce
1 (4 ounce) can mushrooms
2 tomatoes, cubed
1 lb cream-style cottage cheese
1 1/2 cups matzo farfel or 2 matzos, finely broken

Steps:

  • Saute the onion in butter.
  • Combine the next 6 ingredients.
  • Add the sauteed onion, cover and cook for 15 minutes.
  • Stir in the tomatoes.
  • Grease a 2-quart casserole and arrange alternate layers of vegetables, cottage cheese and farfel, beginning and ending with vegetables.
  • Bake uncovered at 350° for 20 to 30 minutes.
  • This may be put together ahead of time and refrigerated.

POTATO EGGPLANT CASSEROLE



Potato Eggplant Casserole image

The combination of Potato, Egglplant and Tomatoes is perfect. This was one of the first recipes I made when my husband and I were transitioning to a more meatless menu, and found it to be delicious. I'm sure it would be great as a meat dish if you substituted the soy crumbles for ground beef or turkey. I found it orginally on vegweb.com

Provided by EMcooks

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 large eggplant
1 large potato
1 large onion
14 1/2 ounces diced tomatoes or 2 large tomatoes
2 tablespoons olive oil
12 ounces soy crumbles (soaked in boiling water) or 12 ounces textured soy protein (soaked in boiling water)
2 minced garlic cloves
2 tablespoons fresh oregano
2 tablespoons fresh basil
2 tablespoons fresh cilantro
1/4 cup fresh parsley
2 tablespoons fennel
3 cups crushed tomatoes
6 ounces fresh spinach
3 cups soy mozzarella cheese

Steps:

  • Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).
  • Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.
  • In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat" sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
  • Salt and pepper to taste.
  • Cover and bake at 400 degrees for 30-40 minutes.

Nutrition Facts : Calories 301.8, Fat 11.9, SaturatedFat 2.4, Sodium 711.1, Carbohydrate 36.5, Fiber 11.2, Sugar 11.9, Protein 16.5

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 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

POTATO EGGPLANT (AUBERGINE) CASSEROLE



Potato Eggplant (Aubergine) Casserole image

I'm really not quite sure what the real name of this recipe is, but this one works for me. I found this recipe in a Light & Tasty magazine. I haven't tried it yet, but I'd like to.

Provided by ThespiSis

Categories     One Dish Meal

Time 1h50m

Yield 3/4 cups, 8 serving(s)

Number Of Ingredients 11

1 lb medium potato, thinly sliced
1 medium zucchini, thinly sliced
1/2 lb medium onion, thinly sliced
1 small eggplant, peeled and sliced
1 lb medium tomatoes, sliced
1 1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water

Steps:

  • Coat a 3-quart baking dish with nonstick cooking spray.
  • Layer half of the ingredients in the baking dish.
  • Repeat layers.
  • Pour water over the top of the layers and cover.
  • Bake 60-75 minutes (until tender) at 375°F.
  • Uncover and bake an additional 5 minutes (until lightly browned).

Nutrition Facts : Calories 207.9, Fat 8, SaturatedFat 4.9, Cholesterol 30, Sodium 467.5, Carbohydrate 21.1, Fiber 5, Sugar 5.7, Protein 14.4

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