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.
DONNA'S EGGPLANT CASSEROLE
I came up with this recipe when I wanted something that was similar to eggplant parm but something a bit more deconstructed. Eggplant Casserole has the flavor, seasonings, and cheeses without the heavy red gravy yet you don't miss it because of the diced tomatoes included in the dish. Now, it's one of my families favorites! This...
Provided by Donna Graffagnino
Categories Casseroles
Time 3h
Number Of Ingredients 16
Steps:
- 1. Liberally salt diced eggplant and set aside to drain for 30 minutes. Rinse well & drain.
- 2. Saute eggplant, tomatoes, vegetables, and seasoning (first 11 ingredients) in 5 tablespoons of olive oil until it's really cooked down, stirring occasionally, for about 1 hour.
- 3. Taste and adjust seasoning as needed. Remove from stove, add the meat or seafood and let cool for a while.
- 4. In a skillet heat 3 tablespoons olive oil and add breadcrumbs; stir to completely coat breadcrumbs. Continue to cook, stirring constantly until breadcrumbs get about 2 shades darker. Remove from heat.
- 5. In a large mixing bowl add beaten eggs, and toasted bread crumbs, (See Note Below), grated cheese & seasonings. Mix well and add to eggplant mixture.
- 6. Fill half of a large baking pan with eggplant mixture, add a layer of shredded mozzarella.
- 7. Add another layer of eggplant mixture and top with a layer of mozzarella or provolone. (Casserole can be frozen at this point and heated later.) Any remaining mixture can be frozen for future use.
- 8. Bake at 350* for 30-45 minutes until hot and bubbly and cheese turns golden brown. If frozen bake for 1 hour lightly covered with foil. Uncover for last 15 minutes of baking.
- 9. *Note: Toasting the breadcrumbs is an important step and will keep the mixture from becoming gummy. Toast extra and put in Ziploc bag in freezer for later use.
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.
EGGPLANT DONUTS
Steps:
- Preheat the oven to 400 degrees F.
- For the eggplant donuts: Halve the eggplant lengthwise, score diagonally and generously brush with olive oil to coat the flesh. Put on a baking pan cut-side up and roast until soft, about 45 minutes. Set aside.
- Lower the oven temperature to 350 degrees F. Grease donut hole or mini muffin pans with butter, then coat with flour.
- Combine the flour, baking powder, cinnamon, ginger and salt in a large bowl. In a separate bowl, whisk together the milk, vegetable oil, brown sugar and egg until smooth. Remove the roasted eggplant flesh from the skin and mash. Mix the mashed eggplant into the wet ingredients. Add the dry ingredients to the wet and mix until combined.
- Using a small scoop, fill each donut hole mold three-quarters full. Bake until an inserted toothpick comes out clean, 15 to 20 minutes.
- For the cinnamon-sugar coating: Put the melted butter in a bowl. Combine the granulated sugar and cinnamon in another bowl.
- Remove the donuts from the pan and dip each in the melted butter. Roll in the cinnamon sugar to coat.
DONALD LINK'S EGGPLANT CASSEROLE
Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution. His eggplant casserole is warmed with the spicy North African sausage known as merguez. But it works extremely well with lamb sausage, too, or with fresh chorizo.
Provided by The New York Times
Categories dinner, weekday, sauces and gravies, main course
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the béchamel: In a small saucepan over low heat, melt butter. Add flour and whisk until pale golden, about 5 minutes. Add milk, salt, white pepper and nutmeg, and whisk to combine thoroughly. Cook, whisking frequently, until thickened and smooth, 15 to 20 minutes. Remove from heat and set aside.
- For the casserole: Preheat oven to 400 degrees. Spread eggplant slices in a single layer on a baking sheet, and thoroughly coat both sides with olive oil and a sprinkling of salt and black pepper. Roast until fully cooked, 12 to 15 minutes, then remove from heat but do not turn off oven. Meanwhile, in a medium skillet over medium-low heat, sauté merguez until browned and fully cooked. Remove from heat and slice into 1/4-inch-thick rounds.
- Oil an 8-by-11, 2-inch-deep baking dish. Spread one-third of béchamel in baking dish. Top with half the eggplant, then half the fontina and half the merguez. Coat with half of the remaining béchamel. Top with remaining eggplant, fontina and merguez. Spread with remaining béchamel and the Parmesan.
- Bake until hot, bubbling and lightly browned, 12 to 15 minutes. Allow to rest for a minute or two, then serve.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 22 grams, Carbohydrate 17 grams, Fat 52 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 27 grams, Sodium 1269 milligrams, Sugar 8 grams, TransFat 0 grams
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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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