Eggplant Wheat Berry Casserole Recipes

EASY EGGPLANT (AUBERGINE) CASSEROLE

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.

CHEESY VEGETABLE CASSEROLE WITH EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
• Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
• Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

VEGETABLE AND WHEAT BERRY CASSEROLE

Steps:

• In a large pot combine the wheat berries and water and bring to a boil. Reduce heat to low, cover and simmer until most of water has been absorbed and wheat berries are chewy and tender (about 1 1/2 hours). Drain.
• Preheat oven to 400 degrees F.
• In a large ovenproof casserole or roasting pan, combine eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake stirring once or twice, until vegetables are tender (about 1 hour).
• To serve, stir chopped parsley and vinegar into the vegetables. Divide wheat berries among plates and top with equal amounts of the vegetables. Garnish with a parsley sprig.

EGGPLANT WHEAT BERRY CASSEROLE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Brush eggplant slices with about 1 tablespoon olive oil.
• Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.
• Heat remaining 1 tablespoon olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes. Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir tomatoes and black beans into wheat berries mixture; remove pot from heat. Stir eggplant into wheat berries mixture; pour into a 9x9-inch casserole dish. Sprinkle mozzarella cheese over mixture.
• Bake in the preheated oven until cheese is melted, about 15 minutes.

EGGPLANT AND HERB CASSEROLE

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.

EGGPLANT CASSEROLE

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.