Eggplant Aubergine Casserole Perfect For Passover Recipes

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EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by KJ1036

Categories     Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

Steps:

  • Preheat oven to 180°C.
  • Heat oil in saucepan.
  • Sauté eggplant and onion until soft.
  • Remove saucepan from heat and stir through margarine until melted.
  • Add remainder of ingredients, and combine well.
  • Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

EGGPLANT (AUBERGINE) CASSEROLE -- PERFECT FOR PASSOVER



Eggplant (Aubergine) Casserole -- Perfect for Passover image

This is one of my most successful attempts at getting my BH to eat something he claims he hates. BH despises eggplant, or so he says. I started making this about 5 years ago (got the idea from my upstairs neighbor). I haven't yet told him about the secret ingredient. Don't you dare tell him either!

Provided by Mirj2338

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 large onion, sliced thin
1 medium eggplant, pared and cut into 1/2 inch cubes
1/2 green pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) can tomato sauce
1 (4 ounce) can mushrooms
2 tomatoes, cubed
1 lb cream-style cottage cheese
1 1/2 cups matzo farfel or 2 matzos, finely broken

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 TOFU CASSEROLE



Eggplant Tofu Casserole image

Just a little spice makes this eggplant tofu casserole a special dinner. Plus, the tofu is hidden well enough that even the biggest meat eater will like it. Cheap and simple to throw together: what's not to love?

Provided by livand

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 50m

Yield 6

Number Of Ingredients 9

1 eggplant, cut into 1/2-inch slices
2 cups cherry tomatoes, halved
6 ounces extra-firm tofu, cut into strips
½ onion, finely chopped
2 tablespoons minced garlic
½ cup tomato-based chile sauce (such as El Pato®)
1 tablespoon olive oil, or to taste
salt to taste
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Layer eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle with chile sauce and olive oil. Salt lightly; sprinkle on Cheddar cheese.
  • Bake in the preheated oven until cheese is bubbly, about 30 minutes.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 16.1 g, Cholesterol 24.1 mg, Fat 10.8 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 5.3 g, Sodium 497.9 mg, Sugar 5.8 g

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