Potato Eggplant Casserole Recipes

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POTATO EGGPLANT CASSEROLE



Potato Eggplant Casserole image

The combination of Potato, Egglplant and Tomatoes is perfect. This was one of the first recipes I made when my husband and I were transitioning to a more meatless menu, and found it to be delicious. I'm sure it would be great as a meat dish if you substituted the soy crumbles for ground beef or turkey. I found it orginally on vegweb.com

Provided by EMcooks

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 large eggplant
1 large potato
1 large onion
14 1/2 ounces diced tomatoes or 2 large tomatoes
2 tablespoons olive oil
12 ounces soy crumbles (soaked in boiling water) or 12 ounces textured soy protein (soaked in boiling water)
2 minced garlic cloves
2 tablespoons fresh oregano
2 tablespoons fresh basil
2 tablespoons fresh cilantro
1/4 cup fresh parsley
2 tablespoons fennel
3 cups crushed tomatoes
6 ounces fresh spinach
3 cups soy mozzarella cheese

Steps:

  • Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).
  • Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.
  • In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat" sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
  • Salt and pepper to taste.
  • Cover and bake at 400 degrees for 30-40 minutes.

Nutrition Facts : Calories 301.8, Fat 11.9, SaturatedFat 2.4, Sodium 711.1, Carbohydrate 36.5, Fiber 11.2, Sugar 11.9, Protein 16.5

EGGPLANT AND POTATO MOUSSAKA



Eggplant and Potato Moussaka image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 21

3 large eggplants, peeled and sliced into 1/4-inch slices
1 1/2 cups olive oil, plus more as needed
3 large baking potatoes, peeled and sliced into 1/4-inch thick slices
1 1/4 cups all purpose flour
5 tablespoons unsalted butter
1 medium onion, finely chopped
3/4 pound ground lamb
3/4 pound ground beef
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 cup dry red wine
2 tablespoons tomato paste
1/2 cup crushed tomatoes
1/2 cup water
2 tablespoons minced fresh parsley leaves
1/2 cup salt, plus more for seasoning
Freshly ground black pepper
2 1/2 cups milk
1 egg, lightly beaten
1 egg yolk
1 1/3 cup grated Kefalotiri cheese, or Parmesan or Romano

Steps:

  • Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels.
  • While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt.
  • Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain.
  • Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
  • In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.
  • Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving.

POTATO AND EGG CASSEROLE



Potato and Egg Casserole image

This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.

Provided by Connie

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 10

Number Of Ingredients 5

6 potatoes
8 eggs
seasoning salt to taste
1 cup margarine
1 (16 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  • In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  • In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g

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.

EGGPLANT AND POTATO GRATIN



Eggplant and Potato Gratin image

In this side dish inspired by Indian flavors, slices of eggplant and potato sit over a bed of crushed tomatoes seasoned with garlic, cumin and nigella seeds. It's a wonderful accompaniment to seafood, particularly roasted fish. To cut the cooking time, slice the vegetables even thinner, using a mandolin or food processor. Nigella seeds are sometimes erroneously labeled as black cumin, but they look and taste quite different. They have a triangular shape and a distinct black coat, and the flavor will remind some of alliums. There is no direct substitute, but, for the same texture - if not the same taste - you could use sesame seeds.

Provided by Nik Sharma

Categories     casseroles, vegetables, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 Japanese eggplants (12 ounces total)
1 russet potato (about 14 ounces)
2 tablespoons melted ghee or oil, plus more for greasing the baking dish
1 teaspoon cumin seeds
1 teaspoon nigella seeds
1 teaspoon red-pepper flakes, such as Aleppo
1/2 teaspoon ground cinnamon
Kosher salt
1 (14-ounce) can crushed or diced tomatoes
4 garlic cloves, peeled and grated
2 tablespoons bread crumbs
2 tablespoons grated Parmesan

Steps:

  • Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
  • Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
  • Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
  • In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
  • Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.

EGGPLANT, POTATO, TOMATO CASSEROLE



Eggplant, Potato, Tomato Casserole image

I am really not a fan of eggplant - unless it's done this way! I found this recipe ten years ago, but haven't made it in a long time. My organic box had an eggplant in it this week, so I had to make it again. I made it with my own spin this time, marinating the tomatoes in a red wine/olive oil/fresh basil vinaigrette, and it was better than ever!

Provided by Katzen

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 large eggplant, sliced and salted
4 large potatoes, sliced
2 lbs plum tomatoes, chopped
6 minced garlic cloves
4 tablespoons fresh basil, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt (or more)
1/2 teaspoon fresh ground pepper (or more)
1/8 teaspoon dried chili (optional)
1/2 cup parmesan cheese (optional)

Steps:

  • Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.
  • Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.
  • Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
  • Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes.

Nutrition Facts : Calories 213.1, Fat 3.9, SaturatedFat 0.6, Sodium 309.5, Carbohydrate 41.4, Fiber 7.8, Sugar 6.1, Protein 5.6

EGGPLANT, POTATO AND PEPPER CASSEROLE



Eggplant, Potato and Pepper Casserole image

Categories     Potato     Tomato     Side     Bake     Vegetarian     Casserole/Gratin     Eggplant     Bell Pepper     Healthy     Vegan     Thyme     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

2 1 1/4-pound eggplants, thinly sliced crosswise
1 1/2 tablespoons olive oil
1 large onion, chopped
5 large garlic cloves, chopped
1 28-ounce can Italian-style tomatoes
2 large fresh thyme sprigs
olive oil (for frying)
3 pounds russet potatoes, peeled, thinly sliced
3 green bell peppers, cored, thinly sliced
5 tablespoons minced fresh thyme

Steps:

  • Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt.
  • Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, sauté until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs.
  • Preheat oven to 350°F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; sauté until almost tender, about 5 minutes. Transfer to paper towels.
  • Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce.
  • Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving.

EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY



Eggplant Potato Tomato Stew Recipe by Tasty image

Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, chickpeas, medium beefsteak tomatoes, low sodium vegetable broth, fresh parsley

Provided by Rachel Gaewski

Categories     Dinner

Yield 5 servings

Number Of Ingredients 14

4 medium yukon potatoes
2 medium eggplants, chopped
2 red bell peppers, seeded and chopped
5 tablespoons olive oil, divided
1 teaspoon salt, plus more to taste, divided
¾ teaspoon pepper, plus more to taste, divided
1 medium yellow onion, diced
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon smoked paprika
15 oz chickpeas, 1 can, drained and rinsed
3 medium beefsteak tomatoes, diced
1 ½ cups low sodium vegetable broth
fresh parsley, for serving

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
  • Drain the potatoes, and rinse with cold water. Peel off the skin.
  • Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  • Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
  • Bake for 25 minutes, flipping halfway through.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  • Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
  • Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
  • Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
  • Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
  • Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 86 grams, Fat 28 grams, Fiber 16 grams, Protein 13 grams, Sugar 22 grams

EGG AND POTATO CASSEROLE



Egg and Potato Casserole image

I wanted to have scrambled eggs and hash browns one morning, and this is the all-in-one casserole I created. My wife loved it!-Howard Rogers, El Paso, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups egg substitute
1/2 cup fat-free milk
3-1/2 cups frozen O'Brien potatoes, thawed
1-1/3 cups shredded reduced-fat cheddar cheese, divided
1/2 cup chopped sweet onion
4 tablespoons crumbled cooked bacon, divided
1/2 teaspoon salt
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon chili powder
4 green onions, chopped

Steps:

  • In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with cooking spray. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 219 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

EGGPLANT PARMESAN CASSEROLE



Eggplant Parmesan Casserole image

I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 15

2 large eggplants
2 tablespoons olive oil
1 pinch salt, or as needed
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon red pepper flakes
3 cups prepared marinara sauce
½ cup water, plus more as needed
¾ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded pepperjack cheese
salt and freshly ground black pepper to taste
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
  • Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
  • Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
  • Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
  • Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
  • Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g

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From yummly.com


BAKED EGGPLANT AND POTATOES WITH TOMATO SAUCE - MANGIA BEDDA
2016-08-20 Bake for 25 minutes and flip halfway through. While the eggplant bakes, dice the tomatoes. Place in a large skillet and bring to a boil, then lower to a simmer and cook for 10 …
From mangiabedda.com


BAKED EGGPLANT CASSEROLE WITH CHEESE RECIPE - THE SPRUCE EATS
2021-08-29 Drain well and add salt, pepper, and garlic. In a second saucepan, heat olive oil over medium heat. Add onion and sauté until just softened. Add bell pepper and continue cooking …
From thespruceeats.com


EGGPLANT CASSEROLE RECIPES - FOOD NETWORK
1 day ago Mini Vegetable Casserole Topped with a Fried Duck Egg and Apple Butter. Recipe | Courtesy of Brian Hill. Total Time: 2 hours 40 minutes.
From foodnetwork.com


HASHBROWN EGGPLANT CASSEROLE | HUNGRY JACK POTATOES
2017-02-03 Line a baking sheet with parchment paper. Prepare Hungry Jack Hashbrowns according to the package. Heat 1 Tablespoon of vegetable oil in a pan and sauté hashbrowns …
From hungryjackpotatoes.com


PERSIAN LAMB EGGPLANT POTATO CASSEROLE - RB AND MINDY
2019-03-30 Don't let the mixture burn and reduce heat as necessary to soften both. Add the tomato to combine and heat through. Grease a casserole with a little spray oil and start the …
From rbandmindy.com


EGGPLANT, ZUCCHINI AND POTATO BAKE - MIA KOUPPA
2017-09-29 Cut the eggplant in half lengthwise, and then cut each half into lengthwise strips. Soak them in a bowl of cold water for 30 minutes, changing the water at the 15 minute mark. …
From miakouppa.com


SWEET POTATO/EGGPLANT CASSEROLE - THE INDIGO KITCHEN
2016-11-24 Casserole. Increase the heat of your oven to 200 degrees celcius. Start by mixing the tomato sauce, garlic, coconut milk, ras el hanout, cumin and salt to taste. Now peel and …
From theindigokitchen.com


VEGETARIAN CASSEROLE RECIPES FOR DINNER - THERESCIPES.INFO
Cheesy Eggplant Parmesan Casserole 72 Easy Low-Carb Cauliflower Mac 'n Cheese 58 5-Ingredient Mexican Casserole 261 Small dinner pie made with salsa, tortillas, refried beans, …
From therecipes.info


ROASTED EGGPLANT AND POTATOES: OUR FAVORITE WAY TO EAT EGGPLANT
2022-01-27 Put the potatoes in a large bowl and spray with oil. Toss to lightly coat all pieces. Add 1/2 of salad dressing mix and toss again. Spread on prepared baking sheet and roast for …
From saladinajar.com


EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY | RECIPE | STEW …
Sep 11, 2018 - Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, …
From pinterest.com


PIONEER WOMAN EGGPLANT CASSEROLE - CHEFS & RECIPES
Instructions. Preheat the oven to 500 degrees F. Now, prepare a large baking sheet with parchment paper, then, spray the parchment with avocado oil spray before baking. Next, slice …
From chefsandrecipes.com


PIONEER WOMAN EGGPLANT CASSEROLE - SOLERANY THE RESTAURANT
2021-04-11 Pioneer woman eggplant casserole. Step 1 Saute onion in 2 tablespoons oil or butter add eggplant and tomatoes. Step 2 Mash with a potato masher. Transfer to a greased …
From solerany.com


GREEK MOUSSAKA RECIPE: EGGPLANT CASSEROLE - THE MEDITERRANEAN …
2021-10-17 Broil the eggplant. Brush the eggplant with extra virgin olive oil and broil until it is softened and golden brown. Make the meat sauce. Brown the lamb, drain excess fat, and add …
From themediterraneandish.com


EGGPLANT CASSEROLE - BAKED EGGPLANT PARMESAN RECIPE - MOM …
2013-11-18 Saute onion and garlic over med-high heat until caramelized. Add the crushed tomatoes and paste, cook until the sauce starts to bubbles, reduce to low and allow to simmer …
From momfoodie.com


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