EGGPLANT GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
- Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
SCALLOPED EGGPLANT
Another recipe form my Aunt Martha. She had 5 boys and 1 girl- and they all loved the casserole.
Provided by Pat Duran
Categories Vegetables
Time 40m
Number Of Ingredients 7
Steps:
- 1. Peel eggplant; cut in 1-inch cubes. Cook in boiling ,salted water 8 minutes; drain. Add milk. egg butter, onion and Panko crumbs. Place in a sprayed baking dish. Top with buttery crumbs; bake in 350^ oven for 30 minutes. --- Spanish Eggplant: Substitute 1 1/2 cups canned Rotel tomatoes,crushed for the milk. Sprinkle 1/2 c. grated American cheese over the top.
WYATT CAFETERIA'S BAKED EGGPLANT (AUBERGINE)
There was once a cafeteria in Texas called Wyatts Cafeteria. DH's family would go there after church on Sunday and his mother would get baked eggplant. For years she tried to copy the recipe and came very close. The original recipe was published in the local paper several years ago. Hope you enjoy it as much as we do.
Provided by PaulaG
Categories Vegetable
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
- Drain and place in medium saucepan.
- Cover with water and simmer until tender.
- Soak the bread crumbs in milk.
- Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
- Combine the cooked eggplant, bread crumbs and sauteed vegetables.
- Add the eggs, pimiento, and seasonings; mix thoroughly.
- Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.
- Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
- The preparation time includes the soaking time for the eggplant.
Nutrition Facts : Calories 309.5, Fat 17, SaturatedFat 9.7, Cholesterol 89.3, Sodium 1027.8, Carbohydrate 26.9, Fiber 3.5, Sugar 4, Protein 12.7
XCELLENT SCALLOPED EGGPLANT! (AUBERGINE)
From Southern Living magazine, this is from a family cookbook-From Hundnall Kitchens-by Karen and Bill Hudnall of Paris, Texas. They say this is one of the favorites. Great taken to picnics and potlucks! UPDATE: Due to reviews, I have added some additional spices to this recipe. I hope you enjoy!
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the eggplant and onion in boiling water to cover 5 minutes, or until tender; drain. Add the crumbled bread and next 11 ingredients(through to thyme), stir well.
- Pour into a greased 1 1/2 quart baking dish, top with cracker crumbs, and sprinkle with paprika. Bake, uncovered, at 350*F. for 30 to 35 minutes or until lightly browned. Enjoy!
- Yield: 6 servings.
SCALLOPED EGGPLANT (AUBERGINE) PARMESAN
A wonderful, delicious side dish of eggplant made even better with fresh tomatoes. Absolutely fantastic! Even better as leftovers. Since eggplant does not have to be fried first, this goes together real quick.
Provided by Marie
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Arrange eggplant in bottom of 9x13 glass baking dish.
- Top with tomatoes, onion and garlic.
- Drizzle 1/2 c butter over entire casserole, then sprinkle with basil, garlic salt and black pepper.
- Cover with foil and bake for 20 minutes.
- Remove from oven and top with mozzarella cheese.
- Toss crumbs with remaining melted butter and spread over casserole, then top with Parmesan cheese.
- Bake uncovered for 10 minutes more.
- Note: If you use a metal pan, increase oven heat to 450 degrees.
- Also, be sure to use good fresh tomatoes for best results.
Nutrition Facts : Calories 576.5, Fat 48.7, SaturatedFat 29.9, Cholesterol 138.5, Sodium 705.7, Carbohydrate 21.1, Fiber 6.5, Sugar 7.5, Protein 17.3
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by karen
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
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.
ESCALLOPED EGGPLANT
Similar to Eggplant Parmigiana, but a little lighter and less saucier, and is more suitable as a side dish.
Provided by JackieOhNo
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- On medium-size ovenproof platter, arrange eggplant slices, then tomato and onion slices. Drizzle with 1/4 cup melted butter. Sprinkle with salt and basil. Bake, covered, 20 minutes.
- Cut mozzarella slices in thirds; arrange over top. Stir crumbs into rest of melted butter; sprinkle over top; then sprinkle with Parmesan cheese.
- Bake, uncovered, 10 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 524.8, Fat 42.8, SaturatedFat 26.3, Cholesterol 116.1, Sodium 860.3, Carbohydrate 26.9, Fiber 7.3, Sugar 9.1, Protein 12.2
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