Eggplant Aubergine Squash Casserole Recipes

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EGGPLANT (AUBERGINE) -SQUASH CASSEROLE



Eggplant (Aubergine) -Squash Casserole image

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

6 cups eggplants, cut into 1 inch cubes
4 cups yellow squash, cut into 1 inch cubes
4 tablespoons margarine
1 cup onion, fine diced
1 cup bell pepper, fine diced
1/2 cup celery, fine diced
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plain flour
1/2 cup light cream
2 tablespoons grated parmesan cheese
1/2 cup canned sliced mushrooms, drained
1 cup Italian seasoned breadcrumbs

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.

LOW-FAT, GOOD FAT EGGPLANT (AUBERGINE) CASSEROLE



Low-Fat, Good Fat Eggplant (Aubergine) Casserole image

This is adapted from an old Pennsylvania Dutch casserole to fit my ballet diet:) It is extremely good, low fat and has no "empty calories"- everything fits into the AHA/Diabetic Exchange system. Original credit goes to Rachel Sitler of Berwick, PA for a great, versatile recipe. 1 additional cup of tomato juice can be substituted for tomatoes to make a spaghetti sauce or salsa base. Squash or zucchini, of equal volume and in season, can be used instead of eggplant. This recipe always turns out very good, but I have found that its texture varies greatly with small adjustments in temperature, and from oven to oven. Experiment a little first before planning a dinner party around it:) Serves 3-4. Store leftovers for up to four days.

Provided by Emmie Gruchow

Categories     One Dish Meal

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 eggplant, cubed
1 cup mushroom, whole
1/2 cup tomato juice
2 large tomatoes, diced
1 1/2 teaspoons McCormick's salt-free all-purpose seasoning
1 teaspoon salt
1 onion, diced (optional)

Steps:

  • Preheat oven to 350°F, and prepare vegetables.
  • In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
  • Transfer to unprepared baking pan.
  • Bake eggplant mixture for 30 minutes.
  • Mix onion, tomatoes, tomato juice, salt in medium bowl.
  • After thirty minutes, pour tomato juice mixture over eggplant mixture.
  • Bake at 350°F for additional half hour.
  • Allow to cool a little before serving.

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.

ITALIAN EGGPLANT (AUBERGINE) CASSEROLE



Italian Eggplant (Aubergine) Casserole image

Got this recipe from a friend and she told me that it doesn't really taste like eggplant. She was right, but it does taste delicious.

Provided by nnreq

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 -2 medium eggplant
1/2 cup uncooked rice
1 lb ground beef
1 medium onion, chopped
1 garlic clove, minced
1/4 bell pepper, chopped
1 (10 ounce) can cream of mushroom soup
1/2 teaspoon salt
4 ounces shredded mozzarella cheese

Steps:

  • peel and cube eggplant.
  • cover with water and cook until done,drain.
  • Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away.
  • set aside Saute meat in a large skillet.
  • add onions, garlic and bell pepper.
  • Cook 5 minutes.
  • Drain off excess grease add eggplant, rice and soup to meat mixture and mix well.
  • cook over a low heat until soup is well heated.
  • spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese.
  • bake at 350 degrees for 30 minutes.

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



Eggplant (Aubergine) Casserole image

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

Provided by karen

Categories     Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 eggplants, medium size
2 eggs, beaten
1 onion, chopped
1 1/2 cups cheddar cheese, shredded
salt & pepper

Steps:

  • Preheat oven to 350 degrees.
  • Peel eggplant and cut into large chunks.
  • Boil in salted water for about 10 minutes or until soft.
  • Drain eggplant in collander, then return to pot and mash.
  • Add all other ingredients except 1/2 cup of the cheese.
  • Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
  • Sprinkle remaining cheese on top.
  • Bake for 45 minutes.

EGGPLANT (AUBERGINE) AND CHEESE CASSEROLE



Eggplant (Aubergine) and Cheese Casserole image

When I first made this, my husband and kids ate it right up. They had no idea it was eggplant. It's a nice change-of-pace side dish.

Provided by Parsley

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 large eggplant, peeled and diced into 1 1/2-inch cubes
1/2 cup diced onion (optional)
1 teaspoon salt, dissolved in
4 cups water
1 1/2 cups italian seasoned croutons (small ones work best)
1 cup shredded cheddar cheese, divided
1/2 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon paprika
1 tablespoon butter, melted

Steps:

  • Preheat oven to 325°F
  • Spray a 9-inch baking dish with nonstick cooking spray.
  • In a large saucepan over medium heat, boil the 4 cups salted water.
  • Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
  • In a mixing bowl, combine eggplant, croutons, and half of the cheese.
  • Spoon into baking dish.
  • In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
  • Top with remaining cheese and drizzle with melted butter.
  • Cover and bake at 325F for 20 minutes.
  • Uncover and bake for additional 5-7 minutes to melt and brown cheese.

EGGPLANT (AUBERGINE) AND FETA CASSEROLE



Eggplant (Aubergine) and Feta Casserole image

This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first.

Provided by Engrossed

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 large eggplant, peeled and cut int 1/2 inch slices
cooking spray
1 (15 ounce) can stewed tomatoes
4 ounces feta cheese, crumbled (about 3/4 cup)
1/2 cup fresh parsley, minced
1/4 cup fresh cilantro, minced
3 large eggs, beaten
1 large onion, finely chopped (I used red)
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon dry oregano
1/4 teaspoon ground sage
1 pinch cayenne

Steps:

  • Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
  • Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
  • Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
  • In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
  • Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
  • Serve hot or cold.

Nutrition Facts : Calories 143.5, Fat 7.1, SaturatedFat 3.9, Cholesterol 110.9, Sodium 628.4, Carbohydrate 13.8, Fiber 4.6, Sugar 6.9, Protein 8.1

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.

Provided by jp mims

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 medium eggplant, peeled and sliced
1 1/2 cups sharp cheddar cheese, grated (divided)
1 1/2 cups saltine crackers, crushed (divided)
4 eggs, beaten
1 1/2 cups milk
1/2 cup margarine, melted (I use less)
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook eggplant in small amount of water until tender.
  • Drain and mash.
  • Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
  • Pour into a 9x13 greased baking dish.
  • Top with the reserved cheese, crackers and small amount of melted margarine.
  • Bake at 325° to 350° for 25 to 30 minutes.

Nutrition Facts : Calories 325.7, Fat 24.2, SaturatedFat 8.5, Cholesterol 134.4, Sodium 754.8, Carbohydrate 16, Fiber 2.8, Sugar 2, Protein 12

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