Easycheesyeggplantcasserole Recipes

CHEESY EGGPLANT PARMESAN CASSEROLE

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.

CHEESY EGGPLANT CASSEROLE

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.

EGGPLANT CASSEROLE

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.

CHEESY EGGPLANT BAKE

Steps:

• Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels. , In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture., In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes. , Bake, uncovered, at 350° for 25 minutes. Place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.

EASY CHEESY EGGPLANT CASSEROLE

Steps:

• Grill eggpland on grill for about 5-10 minute or until soft.
• Spray 8x8 baking pan with non stick spray. Put eggplant on bottom of pan.
• Spread spaghetti sauce over eggplant.
• Mix cottage cheese and mozzarella, spread over sauce. Sprinkle with Parmesan cheese.
• Bake at 350 for 30-35 min and serve hot.

CHEESY EGGPLANT CASSEROLE

Steps:

• Peel and cube eggplant. Soak in salt water for 30 minutes.
• Combine chicken broth and cream of muchroom soup. Add stuffing mix and Parmesan cheese. Stir until stuffing is moistened.
• Saute' green pepper and onion in butter and 1 tablespoon oil. Remove pepper and onion from pan and drain. Drain eggplant, press down paper towels to absorb most of the moisture. Saute' eggplant until tender, stirring often. Season with salt and pepper. Add to stuffing mixture.
• Pour mixture into a buttered 2-quart baking dish. Top with cheese. Bake in a pre-heated 350-degree oven 30 to 45 minutes.
• So Good!

CHEESY STUFFED EGGPLANT RECIPE BY TASTY

Steps:

• Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
• Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
• Roast the eggplant for 30-40 minutes, until tender.
• Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
• Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
• Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
• Gently fold in the sweet peas and cherry tomatoes, then the parsley.
• Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
• Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
• Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
• Enjoy!

CHEESY EGGPLANT CASSEROLE

Steps:

• Heat oven to 375°F.
• Layer half the eggplant, sauce and cheeses in 8-inch square baking dish sprayed with cooking spray; repeat layers.
• Bake 25 min. or until eggplant is tender.

EGGPLANT AND GOAT CHEESE CASSEROLE

Steps:

• Preheat grill or broiler.
• Cut the eggplant horizontally into slices one-half-inch thick. Cut any slices more than three inches in diameter in half. Very large slices should be quartered. Spread them on a work surface or baking sheet and sprinkle them on both sides with 3 tablespoons of the olive oil. Season with salt and pepper.
• Grill the eggplant until attractively browned on both sides.
• Heat two tablespoons of the oil in a large, heavy skillet. Saute the onions over medium heat until the pieces are tender but not brown. Add the garlic and pepper and continue to saute until the pepper pieces are tender. Stir in the tomatoes. Season to taste with salt and pepper and stir in the thyme and the parsley.
• Preheat oven to 350 degrees.
• Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish. Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Repeat twice more, finishing with a layer of the tomato mixture. Sprinkle with the bread crumbs and drizzle with the remaining tablespoon of olive oil.
• Place in the oven and bake about 25 minutes, until heated through. Serve at once.