Meditteranean Inspired Eggplant And Feta Casserole Recipes

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MEDITERRANEAN CHICKEN MEDLEY WITH EGGPLANT AND FETA



Mediterranean Chicken Medley with Eggplant and Feta image

Low-calorie, low-carb dinners can be absolutely delicious if done right! This one is full of color, flavor, and texture. I make this one often and it is always a hit! Hope you will enjoy as well.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

⅓ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 pinch salt and ground black pepper to taste
2 pounds skinless, boneless chicken breasts, trimmed and thinly sliced
3 tablespoons olive oil, or more as needed
1 tablespoon butter
1 eggplant, chopped
1 red onion, chopped
1 zucchini, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
2 tablespoons dill paste
½ cup crumbled feta cheese
diced dill to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
  • Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
  • Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
  • Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
  • Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 21.7 g, Cholesterol 76.8 mg, Fat 19 g, Fiber 4.4 g, Protein 22.9 g, SaturatedFat 5.8 g, Sodium 429.7 mg, Sugar 5.5 g

MEDITTERANEAN INSPIRED EGGPLANT AND FETA CASSEROLE



MEDITTERANEAN INSPIRED EGGPLANT AND FETA CASSEROLE image

Categories     Beef     Cheese     Herb     Lamb     Onion     Bake

Yield 6 servings

Number Of Ingredients 16

For Casserole:
2 slender eggplant, cut into thin slices, lengthwise
Salt
3 tbsp. + 1/4 cup olive oil
2 small onions, sliced
1 lb. ground lamb or beef
1 package filo pastry, thawed
7 oz. good quality feta cheese, crumbled
1-2 tbsp. chopped fresh rosemary
For Tomato Herb Sauce:
4 large tomatoes, finely chopped
5 cloves garlic, finely chopped
2 tsp. chopped fresh basil
2 tsp. chopped fresh oregano
2 tbsp. red wine
1 tsp. sugar

Steps:

  • 1. Salt eggplant and let stand 30 minutes. Rinse and dry thoroughly. 2. Preheat oven to 350. Heat 1 tbsp. oil in frying pan, add onions, and cook over medium heat for four minutes or until soft, stirring occasionally. Transfer onions to plate. 3. Add 1 tbsp. oil to pan and cook eggplant slices for 2 minutes on each side, or until golden. Drain on paper towel. 4. Heat 1 tbsp. oil and cook meat until done. Set aside to cool. 5. Generously oil a large casserole dish. Line the dish with filo, working with one sheet at a time and overlapping. Brush pastry with oil and add layers to form a crust. Make sure to cover the sides of the dish. 6. Fill pastry with meat. Top with onions, then eggplant, feta, and rosemary. 7. Cover filling with additional filo pastry, brushing with oil between layers and sealing up around the sides. 8. Bake for 25 minutes, until pastry is browned. 9. For tomato herb sauce: combine all ingredients in a pan. Bring to a boil, reduce heat and simmer until liquid is mostly gone, about 20 minutes. Stir occasionally. Serve casserole warm with tomato sauce drizzled on top.

EGGPLANT (AUBERGINE) AND FETA CASSEROLE



Eggplant (Aubergine) and Feta Casserole image

This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first.

Provided by Engrossed

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 large eggplant, peeled and cut int 1/2 inch slices
cooking spray
1 (15 ounce) can stewed tomatoes
4 ounces feta cheese, crumbled (about 3/4 cup)
1/2 cup fresh parsley, minced
1/4 cup fresh cilantro, minced
3 large eggs, beaten
1 large onion, finely chopped (I used red)
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon dry oregano
1/4 teaspoon ground sage
1 pinch cayenne

Steps:

  • Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
  • Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
  • Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
  • In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
  • Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
  • Serve hot or cold.

Nutrition Facts : Calories 143.5, Fat 7.1, SaturatedFat 3.9, Cholesterol 110.9, Sodium 628.4, Carbohydrate 13.8, Fiber 4.6, Sugar 6.9, Protein 8.1

MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE



Mediterranean Eggplant (Aubergine) Casserole image

This eggplant dish is from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. I have not made this yet, but I did modify the recipe & add 2 ingredients I thot were a must to make this a classic dish. Altho the ingredient list appears lengthy, 7 are of the spice variety & the rest are common ingredients w/an easy prep. My best advice is strongly resist any temptation to leave out the cinnamon. Enjoy!

Provided by twissis

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

3 medium eggplants (unpeeled & sliced in 1/4 in thick slices)
3/4 cup olive oil (more as required)
1 cup onion (chopped)
1 cup celery (chopped)
1/2 cup green bell pepper (chopped)
1 cup fresh tomato (seeded & diced)
1/2 cup black olives (quartered or sliced)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cinnamon
3 large eggs (beaten)
1 cup breadcrumbs
2 tablespoons olive oil
2 tablespoons dry parmesan cheese (powder variety)

Steps:

  • Preheat oven to 350°F.
  • Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
  • Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
  • In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
  • Remove from heat & stir in chopped tomato, black olives, herbs & spices.
  • Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
  • While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
  • At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
  • Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
  • NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.

Nutrition Facts : Calories 372.6, Fat 28, SaturatedFat 4.5, Cholesterol 71.1, Sodium 373.1, Carbohydrate 26.2, Fiber 9.1, Sugar 7.7, Protein 7.5

MEDITERRANEAN-STYLE EGGPLANT PASTA



Mediterranean-Style Eggplant Pasta image

A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.

Provided by Debbie

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 55m

Yield 4

Number Of Ingredients 14

1 eggplant, cut into 3/4-inch slices
salt as needed
9 ounces pappardelle pasta (wide fettuccine noodles)
3 tablespoons olive oil, divided
1 onion, finely chopped
3 cloves garlic, minced
2 teaspoons dried oregano
1 (18 ounce) can crushed tomatoes
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon freshly ground black pepper
½ pound fresh buffalo mozzarella cheese, torn into pieces
½ cup chopped fresh basil, or more to taste

Steps:

  • Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
  • Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
  • Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
  • Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
  • Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 68.1 g, Cholesterol 44.6 mg, Fat 24.4 g, Fiber 9.5 g, Protein 21.9 g, SaturatedFat 9.9 g, Sodium 890.7 mg, Sugar 13.1 g

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