OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE
How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.
Provided by Barbara
Categories Casserole Side Dish
Time 45m
Number Of Ingredients 7
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.
CHEESY EGGPLANT BAKE
This cheesy eggplant bake is a really easy and non-fiddly version of a classic eggplant parmesan, with roasted aubergines, rich tomato sauce, and gooey cheese.
Provided by Becca Heyes
Categories Light lunch Main meals Side Dish
Time 1h15m
Number Of Ingredients 6
Steps:
- Cut the eggplants into 1cm slices. Lay them in a single layer on a baking tray, and spray each side lightly with oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, turning them over halfway. They should be fairly soft but not overly crispy.
- Add a spoonful of tomato sauce to the bottom of a baking dish (mine was a 6 inch circle, but anything similar will be fine), and spread it around. Layer up the slices of roasted eggplant, the grated cheddar and the fresh mozzarella with the remaining tomato sauce. I made 3 layers of each in total, but it doesn't really matter. Top the dish with any remaining cheese, and the breadcrumbs.
- Return to the oven for a further 30 minutes, until the topping is golden brown and crispy, and the sauce is bubbling around the edges.
Nutrition Facts : ServingSize 1 portion, Calories 492 kcal, Carbohydrate 46.8 g, Protein 22.2 g, Fat 26.1 g, SaturatedFat 11.3 g, Cholesterol 49 mg, Sodium 955 mg, Fiber 22.5 g, Sugar 22.9 g
EGGPLANT (AUBERGINE) -SQUASH CASSEROLE
Make and share this Eggplant (Aubergine) -Squash Casserole recipe from Food.com.
Provided by Wise1
Categories Low Protein
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Parboil eggplant and squash for two minutes, drain and set aside.
- Heat margarine in sauce pan.
- Saute onion, bell pepper and celery for 5 minutes.
- Add garlic, cook 2 minutes more.
- Add salt black pepper and flour.
- Stir until flour is absorbed.
- Stir in the cream and cheese.
- Remove from heat.
- Add mushrooms to the eggplant-squash mixture.
- Stir in the cream mixture.
- Turn into a lightly buttered 2 quart baking dish.
- Bake at 350 degrees for 30 minutes.
- Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
- Makes 8 servings.
EGGPLANT AND SQUASH CURRY
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For fresh tomatoes:
- Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
- Preheat the oven to 425 degrees F.
- Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
- If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
- Serve curry on bed of lime and green onion rice with extra chutney for mixing in.
BAKED EGGPLANT
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Provided by JEZZI16
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g
EGGPLANT (AUBERGINE) CASSEROLE
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
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) PARMESAN
this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.
Provided by bratty
Categories Vegetable
Time 40m
Yield 1-2 eggplant slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees.
- mix egg and milk together in bowl, blend.
- heat olive oil in med frying pan.
- dip eggplant slices into egg/milk mixture.
- dip eggplant into breadcrumbs.
- place 4 slices at a time, into olive oil in frying pan.
- fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
- remove eggplant from skillet, and place on paper towels to drain excess oil.
- repeat dipping and frying proces with other 4 eggplant slices.
- place 1/2 cup spaghetti sauce into 9x13 casserole dish.
- place eggplant into bottom of cassserole.
- pour spaghetti sauce over top of eggplant.
- sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
- bake in 350 degree oven for 30 minutes or until cheese is melted.
- serve over pasta if desired.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1
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OVEN ROASTED EGGPLANT (AUBERGINE) - RECIPETIN EATS
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5/5 (72)Category Sides, VegetablesCuisine WesternEstimated Reading Time 7 mins
- Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
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