EGGPLANT CASSEROLE
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
EMERIL'S EGGPLANT, SAUSAGE, AND ZITI CASSEROLE
Make and share this Emeril's Eggplant, Sausage, and Ziti Casserole recipe from Food.com.
Provided by Tina Madden
Categories One Dish Meal
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Lightly grease a 9 by 13-inch casserole dish and set aside.
- In a large skillet over medium-high heat, heat 1/4 cup of the oil.
- Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
- Transfer to a plate as they cook, and set aside.
- Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat.
- When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.
- Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.
- Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper.
- Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
- Remove from the heat.
- Add the basil and adjust seasoning, to taste.
- Meanwhile, melt the butter in a medium saucepan over medium-high heat.
- Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
- Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
- Remove from the heat and season with the nutmeg and salt and pepper, to taste.
- Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
- Top with half of the cooked pasta, then half of the sausage-tomato sauce.
- Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.
- Pour on the white sauce, then top with the grated mozzarella and Parmesan.
- Bake for 1 hour, or until puffed and golden brown on top.
Nutrition Facts : Calories 647.2, Fat 43.4, SaturatedFat 15.3, Cholesterol 70.3, Sodium 1047.3, Carbohydrate 41.2, Fiber 5.4, Sugar 10, Protein 24.5
EMERIL'S DELMONICO EGGPLANT CASSEROLE
Steps:
- 1. Preheat oven 350 degrees F. Lightly grease 8 x 8-inch baking dish and set aside. Place eggplants in large pot, season with 1/4 teaspoon salt, cover with water by 1 inch and bring to a boil. Reduce the heat slightly and cook at a gentle boil until the eggplants are tender and very soft, about 30 minutes. Remove from the heat and drain well, reserving 3 tablespoons of cooking liquid. Set aside.
- 2. Melt the butter in a medium pot over medium heat. Add the yellow onions, bell peppers, celery, garlic, and bay leaves and cook, stirring occasionally, until the vegetables are soft and golden, about 10 minutes. Stir in the reserved 3 tablespoons eggplant cooking liquid and the tomatoes and their juices and allow the mixture to simmer gently for 5 minutes. Add the shrimp and cook for 10 minutes, stirring frequently to keep from sticking.
- 3. Add the chicken base, reserved eggplants, green onions, remaining 1 teaspoon salt, and black pepper and cook for 2 minutes, stirring. Remove from the heat and discard the bay leaves.
- 4. Spoon the mixture into the prepared baking dish, sprinkle bread crumbs over the top.
- 5. Bake until the bread crumbs are lightly browned and the mixture is bubbly, about 30 minutes. Remove from the oven and let cool slightly before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROSALYNN CARTER'S EGGPLANT CASSEROLE
Our former First Lady's recipe was posted in a magazine years ago and it has been a family favorite of ours too. Eggplant lends itself to casseroles as it becomes soft and take up flavors easily.
Provided by Bren in LR
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- As the eggplant slices (cut about 1 inch thick) change in circumference, trim so they are all approximately the same size. Place in oiled shallow Pyrex dish.
- Sprinkle with salt and pepper.
- Broil 5 minutes or longer to make fork-tender.
- Heat the oil and butter in a skillet; add onion and cook until yellow.
- Add garlic, tomatoes and trimmings of eggplant; cook until thick.
- Stir in seasonings, parsley and bread crumbs.
- Spread evenly on top of the broiled eggplant.
- Cover with grated cheese.
- Bake at 350 degrees until cheese is melted, about 15 minutes.
EMERIL LAGASSE'S DELMONICO POTATOES
This recipe was posted in answer to a message board request. It was taken from the Emeril Lagasse recipe web site (http://www.emerils.com/recipe/167/delmonico-potatoes). Feb 25, 2011 - An Update - Re: Micks' posting: First: Thank you for posting the recipe for "Emeril's Essence/Emeril's Creole Seasoning" :-) Second: No one is claiming this is the recipe for the potatoes served at the "Original (since 1837) Delmonico's Restaurant" in New York City. A restaurant that I have personally had the pleasure of eating in many times (I was born/raised in NYC). I have had the "Classic Delmonico Potatoes" there on many occasions. The potatoes served at the "Original Delmonico's Steakhouse" in NYC are different from the ones that are served at Emeril's restaurant ("Emeril's Delmonico Steakhouse" in New Orleans, La.) Again, I have personally eaten the "Delmonico Potatoes" at Emeril's restaurant when I was in New Orleans. The recipe that is posted is the same as the recipe he uses in HIS restaurant. I hope this clarifies any confusion. :-)
Provided by Dee514
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- In a large sauté pan, melt the butter.
- Add the onions.
- Season with salt and pepper.
- Sauté for 1 minute.
- Add the garlic.
- Stir in the flour and cook for 1 minute.
- Stir in the milk and bring the liquid to a boil.
- Remove from the heat and stir in the potatoes.
- Season with salt and pepper.
- Pour into a greased 6 cup baking dish.
- In a mixing bowl, add the bread crumbs and a drizzle of oil.
- Mix thoroughly.
- Season with Essence.
- Stir in the parsley.
- Spread the crumb mixture evenly over the potatoes.
- Place in the oven and bake until golden brown, about 10 to 12 minutes.
- Remove from the heat and serve.
MISS ELLIE'S EGGPLANT (AUBERGINE) CASSEROLE
This is my new favorite way of preparing eggplant. Super simple and very delicious. My DH doesnt like eggplant but he loves this!
Provided by Barefootjen
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- boil or steam eggplant until soft.
- Drain well and mash.
- In seperate bowl,mix next 4 ingredients, then add eggplant mixture.
- In a buttered casserole dish, beginning with crackers, layer eggplant and crackers, ending with crackers.
- Dot with butter on top.
- 350 oven 1 hour or until golden browned on top.
Nutrition Facts : Calories 800.6, Fat 49.9, SaturatedFat 28.6, Cholesterol 213.7, Sodium 1140.6, Carbohydrate 64, Fiber 6.8, Sugar 6.6, Protein 25.9
DELMONICO BAKED CREOLE EGGPLANT
Number Of Ingredients 10
Steps:
- Parboil eggplant. Sauté onion, celery, and shrimp in butter. Add tomato. Cook for several minutes. Add Tabasco, Worcester-shire, and bay leaf. Cook until desired consistency. Fold in eggplant. Place in greased baking dish. Top with seasoned bread crumbs. Bake at 350° for approximately 20 minutes.
Nutrition Facts : Nutritional Facts Serves
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