EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
CHEESY EGGPLANT CASSEROLE
I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.
Provided by Renee' Levins
Categories Side Dish Casseroles
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Cholesterol 91.5 mg, Fat 17.3 g, Fiber 5.7 g, Protein 18.9 g, SaturatedFat 9.8 g, Sodium 1078.3 mg, Sugar 7.4 g
EGGPLANT PARMESAN CASSEROLE
I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
- Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
- Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
- Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
- Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
- Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g
BEST EVER EGGPLANT CASSEROLE
This Eggplant Casserole tastes more like a Thanksgiving sage stuffing and is the best I've ever had and very simple to make.
Provided by Hazelruthe
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak peeled & cubed eggplant in salt water overnight.
- Steam eggplant for 30 minutes.
- Soak bread crumbs in milk and mix with eggplant.
- Add eggs & seasonings.
- Mix well by hand.
- Put in a casserole dish and top with grated cheese.
- Bake at 350°F for 1 hour. Enjoy!
Nutrition Facts : Calories 869.6, Fat 36.9, SaturatedFat 19.6, Cholesterol 242.6, Sodium 3018.9, Carbohydrate 97.7, Fiber 13, Sugar 13.8, Protein 38
EGGPLANT AND HERB CASSEROLE
Provided by Bryan Miller
Categories dinner, casseroles, main course
Time 2h
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 17 grams, Carbohydrate 28 grams, Fat 24 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 829 milligrams, Sugar 11 grams
EGGPLANT PARMESAN RECIPE
Eggplant Parmesan is a delicious and amazing veggie side dish. Don't turn away when you hear the word eggplant. We will teach you all of the hidden tricks about Eggplant Parmesan and you'll be surprised at how easy it is to make.
Provided by Steph Loaiza
Categories Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Peel and cut eggplant into 1/4 inch thick slices. Salt the slices, and let them soak in water for 20 minutes.
- Drain the eggplant, and rinse with cold water to remove the salt. Pat dry.
- Preheat oven to 450 degrees.
- Beat eggs in a small bowl and set aside.
- Place breadcrumbs in another small bowl.
- Dip each slice in egg, then dredge it in bread crumbs. Place each slice on a lightly greased baking sheet. Bake for 5 minutes on one side, flip them over, and bake for 5 minutes more.
- Reduce oven heat to 350 degrees.
- In a 9 x 13 inch pan, spread 1 cup of spaghetti sauce. Layer with half of the eggplant slices.
- On top, add another cup of sauce, spreading it evenly over the eggplant. Top that with 1/2 cup of Parmesan cheese, and 1 cup of Mozzarella cheese.
- Repeat with a second layer of eggplant, sauce, and cheeses.
- Top with basil leaves.
- Bake for 30-35 minutes, or until cheese starts to turn golden.
Nutrition Facts : Calories 430 kcal, Carbohydrate 44 g, Protein 26 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 123 mg, Sodium 2099 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving
EGGPLANT CASSEROLE EVEN MY HUSBAND LIKES!
I made up this casserole using ingredients we like. It was wonderful. My husband and his brother raved about it so I decided to share it with you.
Provided by Chef SEJones
Categories Vegetable
Time 1h15m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350Ëš. Spray oil on the bottom and sides of a 9" round casserole with 3-4" high sides.
- Slice the whole mozzarella into pieces approximately 3"x2" and ¼" thick. You can buy mozzarella already cut like this if preferred.
- Slice the peeled eggplant into ¼" slices, lightly dredge in flour. Preheat a flat-bottom skillet; coat with olive oil; add eggplant slices in single layer 4-6 at a time or whatever will fit in pan without crowding. Sauté the eggplant on one side until lightly browned then turn and sauté on other side until lightly browned. Transfer cooked eggplant to a plate until all is cooked.
- When eggplant is finished, if you want to add the squash to this dish (which is delicious), lightly toss the squash with salt and pepper to taste; sauté the squash in olive oil until lightly browned on both sides.
- Layer eggplant, onion, squash, sauce, 5-6 mozzarella cheese pieces, 8 basil leaves on top of the cheese. Repeat layers until casserole dish is full. Top with fresh shredded parmesan or Romano cheese.
- Bake, uncovered at 350Ëš for 45-50 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 285.3, Fat 14, SaturatedFat 8.1, Cholesterol 47.5, Sodium 407.2, Carbohydrate 23.9, Fiber 5.5, Sugar 5.1, Protein 17.1
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