Eggplant And Yorkshire Pudding Casserole Recipes

ROAST BEEF WITH YORKSHIRE PUDDING, GRILLED EGGPLANT AND PEA, MINT, AND AVOCADO SALAD

Steps:

• To make the beef roast, preheat the oven to 475 degrees F.
• Place the beef roast on a clean work surface and rub with the olive oil and chopped rosemary.
• Place into the preheated oven and cook for 15 minutes and then turn the heat down to 350 degrees F. Cook for about 15 minutes per pound for rare meat, about 1 hour and 15 minutes. Remove from the oven and let rest, covered, for about 15 minutes before slicing.
• To make the Yorkshire Pudding, preheat the oven to 450 degrees F. Mix the milk, eggs, and salt, and add pepper, beating all well together. I use my freestanding mixer but a hand-held electric mixer, rotary, or balloon whisk would do. Let these ingredient stand for 15 minutes and then whisk in the flour. Meanwhile, add the drippings a large heat-proof pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan you should pour in the batter and cook for 20 minutes, or until well puffed and golden. Bring it, triumphant, to the table.
• To make the grilled eggplant, place the garlic-oil into a shallow dish and set aside. On a clean work surface, slice the eggplant into long, thin slices and then place into the garlic-oil, turning to coat.
• Preheat a griddle or stove top grill pan and then place each eggplant slice onto the grill. Cook about 2 to 3 minutes and then turn, and cook 2 to 3 minutes more. Remove the grilled slices to a platter and drizzle with more of the garlic-oil. Garnish with coarse salt, cracked black pepper, lemon juice and snipped chives.
• To make the pea, mint and avocado salad, first make the dressing: put the oil, vinegar, and sugar into a large bowl and then put in a decent handful of the chopped mint. Stir well so all is amalgamated. Cook the peas for 2 minutes or so in salted boiling water, just so that they're ready, but not soft. Taste after 2 minutes and keep tasting. Drain the peas in a colander, put them straightaway into the bowl of dressing, and let steep for 1 hour or up to a day.
• Just before serving, stir in the mixed greens, the endive, and the avocado. You may need to drizzle a bit more oil after tossing. Serve this on a big plate. Sprinkle with some more of the chopped mint.

EGGPLANT CASSEROLE

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.

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.

BEEF AND EGGPLANT CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
• Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.
• Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
• Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.
• Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.
• Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.

OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE

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.

EGGPLANT AND TOMATO CASSEROLE

Steps:

• Place one-third of the eggplant slices in an even layer in a 14-by-9-by-2-inch oval dish. Sprinkle with 1 teaspoon of the salt. Cook, uncovered, at 100 percent power in a high-power oven for 10 minutes.
• Remove from oven. Rinse eggplant slices and pat dry.
• Repeat Steps 1 and 2 twice, with remaining eggplant slices.
• Rinse and dry dish. Arrange half the eggplant in a single layer in the bottom of the dish. Sprinkle with half the basil and half the garlic. Arrange half the tomato slices over the basil and garlic. Drizzle with half the olive oil. Sprinkle with 1/4 teaspoon salt and pepper. Cover with half the mozzarella. Repeat the layers.
• Cook, uncovered, at 100 percent power in a high-power oven for 8 minutes.
• Remove from oven. Spoon the accumulated juices over the top.

EGGPLANT (AUBERGINE) CASSEROLE -- PERFECT FOR PASSOVER

Steps:

• Saute the onion in butter.
• Combine the next 6 ingredients.
• Add the sauteed onion, cover and cook for 15 minutes.
• Stir in the tomatoes.
• Grease a 2-quart casserole and arrange alternate layers of vegetables, cottage cheese and farfel, beginning and ending with vegetables.
• Bake uncovered at 350° for 20 to 30 minutes.
• This may be put together ahead of time and refrigerated.

EGGPLANT AND HERB CASSEROLE

Steps:

• Preheat oven to 350 degrees, and lightly grease a baking dish or gratin dish (14-by-9 1/2 oblong or 10-by-6 rectangular).
• If using fresh plum tomatoes, plunge them into a pot of boiling water for 10 seconds, lift out with a slotted spoon and remove the skins. Core and cube them to yield 4 cups.
• Heat 1 tablespoon of the olive oil in a saucepan, and saute the onion and garlic. Cook, stirring, for 1 minute. Add the plum tomatoes (or canned tomatoes), then the tomato paste. Add the oregano, basil and thyme.
• Stir well, and bring the sauce to a simmer. Cook, covered, over low heat for 30 minutes, adding salt and freshly ground pepper if necessary.
• Meanwhile, place the flour in a bowl. Dredge the eggplant slices in the flour. Use the rest of the olive oil, little by little, to saute the eggplant slices over medium heat -- about 2 minutes per side, or until lightly browned.
• Pour a layer of tomato sauce over the bottom of the baking dish, and layer some cooked eggplant over that. Alternate the rest of the sauce and eggplant in layers. Arrange eggplant slices over the top. Cover with sliced mozzarella. Bake for 1 hour or until the surface is golden brown.

EGGPLANT AND YORKSHIRE PUDDING CASSEROLE

Steps:

• Over medium-high heat. Cook onion, garlic, and eggplant until onion is softened and eggplant is golden brown. Remove skillet and set aside.
• Brown turkey and add basil, oregano, cinnamon, salt, and pepper. Stir in tomato sauce and the eggplant mixture. Bring to a boil. Reduce heat and simmer, covered, 20 minutes, stirring occasionally.
• Preheat oven to 425 degrees. Place butter in 10 inch pie plate. Place in oven until butter is melted.
• Yorkshire pudding: In medium bowl beat eggs, add milk and beat until well blended. Add flour and salt. beat until smooth. Pour batter into heated pie plate.
• Place turkey mixture in middle of batter. Spread out upto an inch of edge of pie pan. Sprinkle with cheddar and Parmesan cheeses.
• Bake 30 minutes or until brown and puffy. Cut into wedges and serve.