Donnas Eggplant Casserole Recipes

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DONALD LINK'S EGGPLANT CASSEROLE



Donald Link's Eggplant Casserole image

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

4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Pinch of freshly grated nutmeg
Olive oil, as needed
1 large (18 to 20 ounces) eggplant, peeled and sliced into 1/4-inch-thick rounds
Salt
freshly ground black pepper
9 ounces merguez sausage
12 ounces fontina cheese, grated
6 ounces Parmesan cheese, grated

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

EGGPLANT CASSEROLE



Eggplant Casserole image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 pound eggplant, cut into 1/2-inch dice
1 red pepper, cut into 1/2-inch dice
4 ribs celery, cut into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
1/2 cup chopped fresh basil leaves
1 cup grated Parmesan
1/2 cup heavy cream
1 cup Italian seasoned bread crumbs
Salt and pepper

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.

EGGPLANT PARMESAN CASSEROLE



Eggplant Parmesan Casserole image

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

2 large eggplants
2 tablespoons olive oil
1 pinch salt, or as needed
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon red pepper flakes
3 cups prepared marinara sauce
½ cup water, plus more as needed
¾ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded pepperjack cheese
salt and freshly ground black pepper to taste
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil

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

OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE



Old Fashioned Eggplant Casserole - A Southern Eggplant Casserole Recipe image

How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.

Provided by Barbara

Categories     Casserole     Side Dish

Time 45m

Number Of Ingredients 7

1 large eggplant (or two small) (1 1/2 to 2 cups diced eggplant)
2 eggs, beaten
1 cup milk
2 cups crushed crackers
2 cups shredded cheddar cheese
1/4 cup butter, melted
salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
  • Cook peeled, diced eggplant in boiling water until fork tender; drain well.
  • In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
  • Pour into prepared baking dish.
  • Bake in preheated oven for 30 minutes or until golden brown.

ACADIA'S EGGPLANT CASSEROLE



Acadia's Eggplant Casserole image

Yet another recipe for eggplant! LOL! I have seven eggplants on my eggplant and about 6 purple flowers. How many different ways can you serve up eggplant? Eggplant ice cream anyone? LOL!

Provided by AcadiaTwo

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 small eggplant (chopped)
1 yellow bell pepper (chopped)
1 large vidalia onion (or any sweet onion)
2 tablespoons margarine
4 ounces low-fat cheddar cheese (shredded)
4 ounces low-fat monterey jack cheese (shredded)
Pam cooking spray
1/8 teaspoon kosher salt

Steps:

  • Pre-Heat oven at 350 degrees F.
  • Chop onion into 1/4" pieces.
  • In skillet add 1 tablespoon of margarine.
  • On medium-low heat saute onion until translucent (not brown).
  • Stir frequently.
  • Add bell pepper and eggplant pieces with onion.
  • Sprinkle salt over mixture.
  • Saute until tender.
  • Spray PAM in 2-quart baking dish.
  • Add eggplant, pepper and onion mixture into baking dish.
  • Mix cheeses together.
  • Sprinkle cheese mixture on top of eggplant mixture.
  • Bake in oven for 15-minutes or until cheese has melted.
  • Serve and enjoy.

ROSALYNN CARTER'S EGGPLANT CASSEROLE



Rosalynn Carter's Eggplant Casserole image

Our former First Lady's recipe was posted in a magazine years ago and it has been a family favorite of ours too. Eggplant lends itself to casseroles as it becomes soft and take up flavors easily.

Provided by Bren in LR

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 large eggplant, peeled and cut into 8 circles
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons salad oil
3 tablespoons butter
1 cup onion, chopped
2 garlic cloves, minced
2 cups fresh tomatoes, peeled and chopped
1/4 teaspoon thyme
salt
pepper
1/4 cup parsley, chopped
1/2 cup white breadcrumb
1 cup cheese, grated (Swiss, Gruyere or mozzarella)

Steps:

  • As the eggplant slices (cut about 1 inch thick) change in circumference, trim so they are all approximately the same size. Place in oiled shallow Pyrex dish.
  • Sprinkle with salt and pepper.
  • Broil 5 minutes or longer to make fork-tender.
  • Heat the oil and butter in a skillet; add onion and cook until yellow.
  • Add garlic, tomatoes and trimmings of eggplant; cook until thick.
  • Stir in seasonings, parsley and bread crumbs.
  • Spread evenly on top of the broiled eggplant.
  • Cover with grated cheese.
  • Bake at 350 degrees until cheese is melted, about 15 minutes.

EGGPLANT PARMESAN CASSEROLE



Eggplant Parmesan Casserole image

I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.

Provided by Chef John

Categories     Eggplant Parmesan

Time 1h20m

Yield 6

Number Of Ingredients 15

2 large eggplants
2 tablespoons olive oil
1 pinch salt, or as needed
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon red pepper flakes
3 cups prepared marinara sauce
½ cup water, plus more as needed
¾ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded pepperjack cheese
salt and freshly ground black pepper to taste
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil

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

BLANCHE FRANCIS'S EGGPLANT CASSEROLE



Blanche Francis's Eggplant Casserole image

Provided by Molly O'Neill

Categories     casseroles, side dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 13

4 medium eggplants, about 6 pounds
2 tablespoons vegetable oil
2 red bell peppers, diced
4 medium yellow onions, minced
1/2 cup celery, chopped
3 cloves garlic, chopped fine
1 pound medium shrimps, peeled, deveined and cut in half lengthwise
1 pound white lump crab meat
1/2 cup parsley, chopped
2/3 cup plain bread crumbs and 1/3 cup for dusting
Salt and pepper to taste
1 teaspoon paprika
3 tablespoons butter, cut in 1/4-inch cubes

Steps:

  • Boil eggplants until soft, 10 minutes or less depending on size. Cut in half lengthwise, place flat side down and scrape the skins off with a knife. Chop the meat into 1-inch chunks and drain in a colander.
  • Preheat oven to 350 degrees. Heat oil in a pan and saute peppers, onions, celery and garlic together in oil until limp. Add eggplants. Cook over medium heat until most of the moisture is gone. Add shrimps, cook another 10 minutes and remove to a large bowl.
  • Fold in crab meat and parsley, cool briefly and fold in 2/3 cup bread crumbs, salt and pepper.
  • Spread the mixture in an 8-by-14 dish and cover with the remaining bread crumbs and the paprika. Dot with butter cubes. Bake 80 minutes, or until brown. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 869 milligrams, Sugar 9 grams, TransFat 0 grams

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