Eggplantandnoodlecasserole Recipes

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EGGPLANT AND NOODLE CASSEROLE



Eggplant and Noodle Casserole image

From a Galveston-area church cookbook, a quick-and-easy casserole that's great for weeknights or any night!

Provided by loof751

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 medium eggplant
3 tablespoons margarine, melted
5 ounces wide egg noodles
1 (8 ounce) carton sour cream
1 (15 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese

Steps:

  • Cook noodles according to package directions.
  • Peel eggplant and slice 1/2 inch thick slices. Brush each side of each slice with melted margarine. Broil 4 inches from heat for 3-4 minutes on each side.
  • Combine cooked noodles and sour cream. Spoon into a greased 13x9 baking dish.
  • Arrange eggplant slices over noodles. Cover with spaghetti sauce.
  • Bake at 350 degrees for 25 minutes. Sprinkle with mozzarella and bake 5 minutes longer.

Nutrition Facts : Calories 624.9, Fat 38.1, SaturatedFat 17.5, Cholesterol 100.5, Sodium 1033.9, Carbohydrate 49.8, Fiber 6.3, Sugar 14.6, Protein 23

EGGPLANT CASSEROLE



Eggplant Casserole image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 pound eggplant, cut into 1/2-inch dice
1 red pepper, cut into 1/2-inch dice
4 ribs celery, cut into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
1/2 cup chopped fresh basil leaves
1 cup grated Parmesan
1/2 cup heavy cream
1 cup Italian seasoned bread crumbs
Salt and pepper

Steps:

  • Preheat an oven to 375 degrees F.
  • In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.
  • Place skillet in the oven and cook until heated through, about 20 minutes. Serve with grilled lamb chops.

EGGPLANT NAPOLEON



Eggplant Napoleon image

Delicious, elegant, and flavorful layered eggplant dish. Wonderful presentation for guests! Delicious alongside pasta with fresh tomato and basil sauce. Enjoy!

Provided by Brooke Elizabeth

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 45m

Yield 6

Number Of Ingredients 7

6 eggs
1 ½ cups Italian-seasoned bread crumbs
2 eggplants, peeled and sliced into 1/3-inch rounds
cooking spray
15 leaves fresh basil, or as needed
6 large Roma tomatoes, sliced 1/8-inch thick
2 (6 ounce) balls fresh mozzarella cheese, sliced 1/8-inch thick

Steps:

  • Whisk eggs together in a deep container. Pour bread crumbs in another deep container.
  • Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.
  • Spray a nonstick skillet with cooking spray and heat over medium heat. Arrange a layer of eggplant slices in the skillet; cook until crispy, 2 to 4 minutes. Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender, 2 to 4 minutes more. Transfer to a plate. Repeat with remaining slices.
  • Preheat oven to 275 degrees F (135 degrees C).
  • Arrange a layer of eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with a basil leaf, 1 tomato slice, and 1 slice of mozzarella cheese. Place another eggplant slice on top. Cover with remaining tomato and mozzarella cheese slices.
  • Bake in the preheated oven until cheese is softened, but not melted, about 5 minutes.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 35.5 g, Cholesterol 230.9 mg, Fat 19.3 g, Fiber 8.5 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 686 mg, Sugar 9.5 g

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