Old Fashioned Eggplant Casserole A Southern Eggplant Casserole Recipes

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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.

PAULA DEEN EGGPLANT CASSEROLE RECIPE - (3.9/5)



Paula Deen Eggplant Casserole Recipe - (3.9/5) image

Provided by chlovett10

Number Of Ingredients 12

PAULA'S HOUSE SEASONING:
1 large eggplant
1 3/4 cups of crushed Ritz crackers
1 1/2 cup grated American, I use cheddar cheese
8 tablespoons butter, melted
2 eggs
2/3 cup milk
1 teaspoon of House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix seasoning together, well

Steps:

  • Prepare the Paula's House Seasoning. You'll only use 1 teaspoon of it for this recipe - the rest can be enjoyed with other dishes! Preheat oven to 350°F Peel, slice and boil eggplant for 10-15 minutes until tender; drain. Divide cracker crumbs, cheese and butter in half. Add eggs, milk, House Seasoning and half the crumbs, cheese and butter to the eggplant. Mix well; pour into baking dish. Top with remaining half of the crumbs, cheese and butter. Bake 20-30 minutes.

EGGPLANT CASSEROLE



Eggplant Casserole image

With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 11

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.

OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE



Old Fashioned Eggplant Casserole - A Southern Eggplant Casserole Recipe image

How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.

Provided by Barbara

Categories     Casserole     Side Dish

Time 45m

Number Of Ingredients 7

1 large eggplant (or two small) (1 1/2 to 2 cups diced eggplant)
2 eggs, beaten
1 cup milk
2 cups crushed crackers
2 cups shredded cheddar cheese
1/4 cup butter, melted
salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
  • Cook peeled, diced eggplant in boiling water until fork tender; drain well.
  • In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
  • Pour into prepared baking dish.
  • Bake in preheated oven for 30 minutes or until golden brown.

MY MOM'S SOUTHERN EGGPLANT (AUBERGINE) CASSEROLE



My Mom's Southern Eggplant (Aubergine) Casserole image

This is my Mom's recipe; the only way my Dad would eat that "purple thing". So easy and tasty! I have no idea where she got it; she had shelves and shelves of cookbooks, clippings, etc.

Provided by Caroline Cooks

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 small eggplant
1/2 lb bulk sausage
1 small yellow onion, chopped
1 egg, beaten
1/2 cup dry breadcrumbs
1 1/2 tablespoons italian seasoning
fresh ground black pepper
1/2 cup butter cracker crumb
1 tablespoon butter

Steps:

  • Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
  • Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
  • Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
  • Spoon into prepared casserole.
  • Combine butter and cracker crumbs. Spread over top of casserole.
  • Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
  • Variations:.
  • Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
  • Mix in 1/2 cup Rotel Tomatoes, well drained.

Nutrition Facts : Calories 323.5, Fat 15.9, SaturatedFat 5.3, Cholesterol 101.9, Sodium 431.8, Carbohydrate 31, Fiber 5.9, Sugar 5, Protein 14.8

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.

Provided by jp mims

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 medium eggplant, peeled and sliced
1 1/2 cups sharp cheddar cheese, grated (divided)
1 1/2 cups saltine crackers, crushed (divided)
4 eggs, beaten
1 1/2 cups milk
1/2 cup margarine, melted (I use less)
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook eggplant in small amount of water until tender.
  • Drain and mash.
  • Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
  • Pour into a 9x13 greased baking dish.
  • Top with the reserved cheese, crackers and small amount of melted margarine.
  • Bake at 325° to 350° for 25 to 30 minutes.

Nutrition Facts : Calories 325.7, Fat 24.2, SaturatedFat 8.5, Cholesterol 134.4, Sodium 754.8, Carbohydrate 16, Fiber 2.8, Sugar 2, Protein 12

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