Baked Eggplant Casserole Recipes

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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



Eggplant Casserole image

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.

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

BAKED EGGPLANT CASSEROLE

I found this on cooks.com. It is not the standard eggplant casserole. It is quiche like. Cooking time includes cooking the eggplant, and the green pepper and onion mixture. This makes a large casserole. I modified it to my family's tastes. I could not list the pizza seasonings blend I used in place of the dried oregano. It is a mixture of oregano, basil, thyme, rosemary, marjoram and garlic. I used it in place of the dried oregano and used 1 tsp verses the 1/8 tsp.

Provided by Reggie 2

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13



Baked Eggplant Casserole image

Steps:

  • Cook eggplant, covered, in salted water, until just tender.
  • Drain well.
  • In saucepan, cook onions and green pepper with butter until just tender.
  • Blend in flour. Stir in soup and seasonings.
  • Heat and stir until bubbly.
  • Remove from heat.
  • Stir about half the mixture into beaten eggs.
  • Return to saucepan.
  • Fold in tomatoes, cheese and eggplant.
  • Bake in buttered casserole at 350 degrees for 35 minutes.

4 cups eggplants, pared and cubed
1/2 cup onion, chopped
1/4 cup green pepper, chopped
2 tablespoons butter
1 tablespoon flour
1 (10 3/4 ounce) can condensed cream of chicken soup
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon oregano, dried
1/4 teaspoon black pepper
3 eggs, beaten
1 large tomatoes, peeled and chopped
2 cups sharp cheddar cheese, shredded

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