Eggplant Aubergine And Cheese Casserole Recipes

Steps:

• Cook eggplant in small amount of water until tender.
• Drain and mash.
• Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
• Pour into a 9x13 greased baking dish.
• Top with the reserved cheese, crackers and small amount of melted margarine.
• Bake at 325° to 350° for 25 to 30 minutes.

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

Steps:

• Preheat oven to 325°F
• Spray a 9-inch baking dish with nonstick cooking spray.
• In a large saucepan over medium heat, boil the 4 cups salted water.
• Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
• In a mixing bowl, combine eggplant, croutons, and half of the cheese.
• Spoon into baking dish.
• In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
• Top with remaining cheese and drizzle with melted butter.
• Cover and bake at 325F for 20 minutes.
• Uncover and bake for additional 5-7 minutes to melt and brown cheese.

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.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
• Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
• Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
• Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.