Eggplant And Noodle Casserole Recipes

EGGPLANT CASSEROLE

Eggplant Casserole image

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

Ingredients

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

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.

EGGPLANT AND TOMATO CASSEROLE

Eggplant and Tomato Casserole image

This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!

Provided by LPATTERSON1978

Categories Side Dish Casseroles

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tablespoons olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
¼ cup balsamic vinegar
2 tablespoons olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g

EGGPLANT CASSEROLE

Eggplant Casserole image

When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. This is pretty similar.

Provided by Kerriedoll

Categories Oven

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups eggplants, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) jar pimientos
2 eggs
1/2 cup butter
1 (6 ounce) package Stove Top stuffing mix
salt and pepper
2 cups cheddar cheese, shredded

Steps:

Melt butter.
In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
Add Stove Top, mixing everything together thoroughly.
Place in 9 x 13 casserole, coated with nonstick cooking spray.
Top with shredded cheese.
Cover with tinfoil and bake at 350 for one hour.

GARLIC EGGPLANT NOODLES

Garlic Eggplant Noodles image

Chinese eggplant is noticeably less bitter than its fellow nightshades; this makes it the perfect ensemble player in this cast of heat, ginger, and garlic.

Provided by Julie Cole

Categories HarperCollins Dinner Noodle Eggplant Soy Sauce Tree Nut Free Vegetarian Vegan Peanut Free Dairy Free miso

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 to 2 tablespoons neutral oil
1 medium Spanish onion, finely chopped
2 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and minced
1 large or 2 medium Chinese eggplants, sliced into ¼-inch rounds
1 tablespoon white miso paste
¼ teaspoon crushed chili flakes
¼ teaspoon ground Szechuan peppercorn
¼ teaspoon ground white pepper
½ teaspoon chili powder
½ cup aji-mirin cooking wine
¼ cup Chinese black vinegar
1 tablespoon sugar
¾ teaspoon kosher salt
1 ½ tablespoons water
4 tablespoons light soy sauce
1 small handful fresh Thai basil, picked off the stems, thinly sliced
1 pound Chinese lo mein noodles, cooked 2 scallions, chopped, for garnish
10 to 15 fresh cilantro leaves, for garnish
4 or 5 pickled red chilis, chopped, for garnish
1 teaspoon fried garlic for garnish

Steps:

HEAT the neutral oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 1 minute, stirring constantly. Do not let them develop any color.
ADD the eggplant, reduce the heat to medium-low, and cook, stirring, for 10 minutes, or until the eggplant is cooked through (look for the eggplant to appear slightly translucent and no longer white). If the mixture appears dry, add 1 tablespoon neutral oil to moisten.
ADD the miso paste, crushed chili flakes, ground Szechuan peppercorn, white pepper, and chili powder. Stir to combine and cook for 1 to 2 minutes.
ADD the aji-mirin, black vinegar, sugar, salt, water, and soy sauce and bring to a boil over high heat. Lower the heat back to medium and simmer for 10 minutes, stirring occasionally.
REMOVE from the heat. Pulse the sauce with an immersion blender 2 or 3 times to combine (there will still be chunks). Alternatively, take 2 cups of the sauce and pulse in a blender 1 or 2 times, return the blended sauce to the pot, and stir to combine.
TOP the noodles with the sauce mixture and garnish with basil, scallions, cilantro, pickled chilis, and fried garlic.

EGGPLANT PASTA BAKE

Eggplant Pasta Bake image

Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious.

Provided by John Stine

Categories Main Dish Recipes Casserole Recipes Noodles

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 large eggplant, peeled and thinly sliced
½ pound dry penne pasta
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic
1 ancho chile pepper, chopped
2 tablespoons olive oil
6 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
1 (12 ounce) package vegetarian burger crumbles
1 ½ cups shredded mozzarella cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 420.2 calories, Carbohydrate 40.9 g, Cholesterol 41.3 mg, Fat 19.5 g, Fiber 6.7 g, Protein 21 g, SaturatedFat 9 g, Sodium 382.7 mg, Sugar 7.8 g