Mimis Eggplant Casserole Recipes
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.
MIMI'S EGGPLANT CASSEROLE
Eggplant deluxe! Put a little kick in your next eggplant feast.
Provided by Janis Kimling
Categories Eggplant Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mash the eggplant in water; drain off excess water.
- Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.
- Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 14.2 g, Cholesterol 89 mg, Fat 18.3 g, Fiber 2.6 g, Protein 9.4 g, SaturatedFat 9.7 g, Sodium 597.8 mg, Sugar 3.3 g
MIMI'S EGGPLANT CASSEROLE
Eggplant deluxe! Put a little kick in your next eggplant feast.
Provided by Janis Kimling
Categories Eggplant Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mash the eggplant in water; drain off excess water.
- Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.
- Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 14.2 g, Cholesterol 89 mg, Fat 18.3 g, Fiber 2.6 g, Protein 9.4 g, SaturatedFat 9.7 g, Sodium 597.8 mg, Sugar 3.3 g
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