Baked Eggplant Chili Casserole Recipes

Steps:

• Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well.
• Add all the remaining ingredients except the kidney beans.
• Stir to combine.
• Cover and lower heat; simmer for 2 hours.
• Add in kidney beans; stir.
• Cover and cook 30 minutes; adjust seasoning to taste.

Steps:

• In a deep bowl soak diced eggplant in heavily salted water (about 1/2 tablespoon salt). Use a smaller bowl to weigh the eggplant down so that it is fully submerged.
• Leave to soak about 20 minutes - until the water is discoloured - this process reduces the eggplant's absorbancy.
• Drain diced eggplant thoroughly and dry completely in a clean tea towel or use paper towels.
• Heat up 1 tablespoon of the olive oil and saute the eggplant until softened. Set aside.
• Using the same frypan heat up the second tablespoon of olive oil and saute the garlic and onion until soft.
• Add bell pepper, carrots, zucchini and celery. Saute 5 minutes.
• Sprinkle with red pepper flakes, chili powder and ground cumin. Cook 2 minutes.
• Add canned tomatoes with the juice, sugar, oregano and basil leaves.
• Cook on low until tomatoes are further broken up and softened.
• Stir in drained and rinsed kidney beans and bread crumbs.
• Preheat oven to 350 degrees F.
• Pour into a greased 9 x 9 glass casserole dish.
• Sprinkle with grated cheese and bake for 30 minutes.
• VERY IMPORTANT! Allow to rest for 20 minutes - it will thicken slightly and the flavours intensify if served warm not hot.
• Serve with garlic bread and a green salad.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
• In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
• In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
• Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
• Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.

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.