CHEESY EGGPLANT PARMESAN CASSEROLE
My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.
Provided by lyndalou
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g
EGGPLANT PARMESAN CASSEROLE
I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
- Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
- Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
- Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
- Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
- Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g
EGGPLANT RICOTTA BAKE
This eggplant ricotta bake satisfies a craving for simple comfort food.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
- Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
- Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.
LAYERED EGGPLANT HAMBURGER CASSEROLE
Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
Provided by Mari
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
- Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
- Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.
Nutrition Facts : Calories 495 calories, Carbohydrate 26.5 g, Cholesterol 99.8 mg, Fat 29.2 g, Fiber 6.8 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 739.1 mg, Sugar 10.4 g
BEEFY EGGPLANT PARMIGIANA
I developed this recipe one summer when my husband grew eggplant in the garden. I was thrilled when it won high honors at a national beef contest. -Celeste Copper, Baton Rouge, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, water, tomato paste, parsley, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf., In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In a shallow dish, combine flour and remaining salt and pepper. Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then in flour mixture., In a large skillet, cook eggplant in batches in 1/2 in. of hot oil until golden brown on each side; drain. , Place half the eggplant in a greased 13x9-in. baking dish. Top with half the Parmesan cheese, beef and tomato mixture. Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture. , Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 498 calories, Fat 33g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 841mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
LAYERED EGGPLANT PARMESAN (VEGETARIAN)
You won't even miss the meat after trying this --- use your own favorite marinara sauce for this or see recipe#136292
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Grease an 11 x 7-inch baking pan.
- In a bowl whisk the eggs with water until combined.
- In a shallow dish combine the breadcrumbs with seasoned salt, Italian seasoning, garlic powder, black pepper and 1/4 cup Parmesan cheese.
- Dip the eggplant slice firstly into the egg mixture then coat into the breadcrumb mixture pressing down with hands to adhere the mixture to the eggplant, repeat with all slices.
- Place all the egplant slices on a onto a large a jelly-roll pan (the slices should be all breaded before browning).
- Heat oil in a large skillet over medium-high heat.
- Brown the slices 1 or 2 at a time on each side (about 4 minutes per side, after browning return the slices to the jelly-roll pan).
- TO ASSEMBLE; arrange one-third of the slices in a single layer into the bottom of the baking pan.
- Sprinkle 3 tablespoons grated Parmesan cheese, then about 1/2 cup mozzarealla cheese.
- Repeat the layer twice.
- Spoon about 3 cups marinara sauce over the top.
- Bake covered with foil at 375 degrees F for 30-35 minutes.
- Uncover then sprinkle 3 tablespoons parmesan cheese then about 1/2 cup mozzarella cheese on top, return to oven and bake uncovered for about 10 minutes.
- Delicious.
Nutrition Facts : Calories 311.2, Fat 17.6, SaturatedFat 6.8, Cholesterol 99.9, Sodium 839.4, Carbohydrate 22.8, Fiber 3, Sugar 10.1, Protein 15.8
More about "layered eggplant parmesan casserole w meat sauce recipes"
EGGPLANT LAYERED CASSEROLE - EAT IN EAT OUT
From eatineatout.ca
Estimated Reading Time 2 mins
LAYERED, BAKED EGGPLANT PARMESAN - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
4.8/5 (13)Total Time 55 minsCategory EntreeCalories 1815 per serving
LAYERED EGGPLANT CASSEROLE (TEPSI) | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
LAYERED EGGPLANT PARMESAN WITH GOOEY MELTED …
From saltysidedish.com
BAKED EGGPLANT WITH MEAT SAUCE - COOKIN CANUCK
From cookincanuck.com
10 BEST EGGPLANT PARMESAN WITH GROUND BEEF RECIPES
From yummly.com
EGGPLANT AND GROUND BEEF RECIPES - EASY RECIPES
From recipegoulash.cc
EGGPLANT PARMESAN RECIPE WITH MEAT : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EGGPLANT PARMESAN WITH MEAT SAUCE – ERECIPE
From erecipe.com
LAYERED EGGPLANT AND POLENTA CASSEROLE RECIPES
From foodhousehome.com
ROASTED EGGPLANT WITH MEAT SAUCE RECIPE - EASY RECIPES
From recipegoulash.cc
EGGPLANT WITH MEAT SAUCE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PIONEER WOMAN EGGPLANT CASSEROLE - CHEFS & RECIPES
From chefsandrecipes.com
21 EGGPLANT AND GROUND BEEF CASSEROLE RECIPE - SELECTED RECIPES
From selectedrecipe.com
You'll also love