Italian Eggplant Aubergine Casserole Recipes

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

Ingredients

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.

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

Ingredients

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.

EASY SAUTEED ITALIAN EGGPLANT

Easy Sauteed Italian Eggplant image

Sliced Italian eggplant is sauteed, using balsamic vinaigrette for flavor. Easy, quick, and flavorful. Makes two servings as a side dish or one as an entree.

Provided by RMACKNIGHT

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 medium Italian eggplant
2 tablespoons balsamic vinaigrette dressing, divided
salt and ground black pepper to taste
nonstick cooking spray
1 tablespoon chopped onion
2 cloves garlic, chopped

Steps:

Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.6 g, Fat 5 g, Fiber 9.4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 181.2 mg, Sugar 7.1 g

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