Eggplant Aubergine Herb Stuffing Casserole Recipes

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EASY EGGPLANT (AUBERGINE) CASSEROLE



Easy Eggplant (Aubergine) Casserole image

The technique may seem a little strange here, but it is not unlike making a dressing or stuffing for poultry. The end result is a delicious vegetarian main dish for the fall. It has a rich taste and meaty texture; some of my vegetarian friends were very suspicious while eating it, but I wouldn't fool them!

Provided by Jenny Sanders

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 large italian eggplant
1 large onion
1 (28 ounce) can crushed tomatoes
3 slices dry whole whole wheat bread
1 teaspoon dried rosemary, rubbed
1 teaspoon rubbed sage
2 tablespoons olive oil
salt and pepper
200 g old cheddar cheese, grated

Steps:

  • Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
  • Salt them heavily, cover with another plate and weight.
  • Leave for 1/2 to one hour.
  • Cut the bread into cubes.
  • Peel and chop the onion.
  • Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
  • Rinse and gently squeeze dry the eggplant.
  • Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
  • Add the tomatoes and simmer for a few minutes.
  • Mix into the toasted bread cubes in the lasagne pan.
  • Top with the grated cheese.
  • Bake at 350°F for 30 minutes.

EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE



Eggplant (Aubergine) & Herb Stuffing Casserole image

This is the final recipe I am entering from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep. I have not tried this, but hope some of you will give it a try & enjoy the outcome.

Provided by twissis

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 large eggplants
1 1/3 cups Pepperidge Farm Herb Stuffing (divided)
1 medium onion (chopped)
1/2 green bell pepper (chopped)
1 (14 1/2 ounce) can diced tomatoes (drained, or use 3-4 fresh tomatoes, seeded & chopped)
8 ounces mozzarella cheese (approx 2 1/2 cups, shredded or grated)
1/2 cup parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
  • Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
  • Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
  • Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
  • Bake for 30 min or till hot & bubbly. Serve immediately.
  • NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
  • NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.

STUFFED EGGPLANT



Stuffed Eggplant image

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Provided by Elaina

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 9

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g

SAVORY STUFFED EGGPLANT



Savory Stuffed Eggplant image

This is a really good way to fix eggplant if you don't feel like the typical fried eggplant. I actually came up with this recipe, though because I did not have all the ingredients to make the fried eggplant! It was a big hit! Enjoy!

Provided by Renee

Categories     Side Dish

Time 50m

Yield 2

Number Of Ingredients 9

cooking spray
1 ½ cups water
¼ cup butter
1 (6 ounce) package herb-seasoning stuffing mix (such as Kraft® Stove Top®)
1 large eggplant, halved lengthwise
¼ cup grated Parmesan cheese
2 tablespoons mayonnaise
1 egg, beaten
paprika to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
  • Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
  • Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.

Nutrition Facts : Calories 793.8 calories, Carbohydrate 85.5 g, Cholesterol 168.9 mg, Fat 43.1 g, Fiber 14.4 g, Protein 20.2 g, SaturatedFat 19.6 g, Sodium 1793.5 mg, Sugar 15.5 g

STUFFED EGGPLANT (AUBERGINE)



Stuffed Eggplant (Aubergine) image

Adapted from an Emeril recipe, this is so delicious and filling! I just love it! I don't have a food processor so the chopping is the only hard part of this recipe. When I make it I chop douple the onion and peppers and we make shrimp fajitas the next night!

Provided by Pessa

Categories     Rice

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

1 medium eggplant
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 medium onion
1/2 lb bay scallop (also great with shrimp, tofu, chicken, anything!)
1 cup cooked rice
1/2 cup shredded cheese (we use a mixture of mozarella and provalone)
1 teaspoon original Emeril's Original Essence
cayenne pepper (to taste)

Steps:

  • After removing the top, cut the eggplant in half lengthwise, carefully scooping out the meat and removing as many seeds as possible.
  • Set aside the shells as they will be used for"bowls".
  • Chop peppers, onion, and eggplant meat into small pieces.
  • Half cook the scallops with a little oil, preferably in a wok, seasoning with Essence to your taste (I am on a low sodium diet so I only use a little).
  • Add chopped veggies and saute until soft.
  • Add the cooked rice and mix well, using more seasoning, if necessary.
  • Spoon the mixture into the eggplant shells.
  • Top with shredded cheese.
  • Warm in a pre-heated 400F oven until cheese is bubbly, about 10 minutes.
  • And viola!
  • Dinner is served!

Nutrition Facts : Calories 455.8, Fat 9, SaturatedFat 4.7, Cholesterol 55.6, Sodium 467.9, Carbohydrate 65, Fiber 13.4, Sugar 12.7, Protein 32.1

SEAFOOD STUFFED EGGPLANT (AUBERGINE) CASSEROLE



Seafood Stuffed Eggplant (Aubergine) Casserole image

From the cookbook, "Cookin' New Orleans Style" (1993). The recipe is credited to Leon Galatoire from Galatoire's.

Provided by Vino Girl

Categories     Crab

Time 1h30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 medium eggplant, halved lengthwise
14 medium shrimp, boiled
4 ounces crabmeat
2 tablespoons fresh parsley, chopped
1 scallion, chopped
breadcrumbs
parmesan cheese
4 tablespoons butter, melted
4 tablespoons flour
4 tablespoons milk

Steps:

  • Bake eggplant in a pan with water at 350° for 30 minutes.
  • Make the cream sauce by blending the flour into the butter and gradually adding milk. Let cool.
  • Scoop out eggplant pulp, leaving shell intact for stuffing.
  • Saute chopped pulp, scallion, parsley, shrimp and crabmeat together.
  • Add the cream sauce and cook together until heated through.
  • Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese.
  • Bake at 350° for 25 to 30 minutes or until tops are brown.

Nutrition Facts : Calories 427.6, Fat 25.5, SaturatedFat 15.6, Cholesterol 149.2, Sodium 730.4, Carbohydrate 29.8, Fiber 10.1, Sugar 6.7, Protein 22.7

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.

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Top Asked Questions

How to cook stuffed eggplant in the oven?
Remove the partially cooked skins from the oven and fill them with the mixture from the saucepan. Pour a tablespoonful of water over the top and in the dish. Spread breadcrumbs over the top and cover with grated cheese. Bake the stuffed eggplant in the oven for about 20 minutes until lightly browned on top.
How do you cook stuffed aubergines?
Arrange the stuffed aubergines/eggplants in a pot. Then add water or vegetable stock and cook for 15 minutes. Then add tomato paste or blended tomatoes with garlic. Add 2 bay leaves and a few mint leaves (fresh or dried).
What is an aubergine pasta bake casserole?
An aubergine (eggplant) pasta bake casserole uses sliced or diced eggplant and other vegetables to create a meatless yet flavorful Italian pasta dish. Introduced to the Southern Italy region through trade, aubergine is found in various Italian recipes today. This versatile vegetable has a creamy consistency once cooked.
How to cook eggplant and sausage in oven?
Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

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