Rosalynn Carters Eggplant Casserole Recipes

ROSALYNN CARTER'S EGGPLANT CASSEROLE

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.

PIONEER WOMAN EGGPLANT CASSEROLE

Steps:

• 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 the eggplant into 1/4-inch thick slices and transfer them to the baking sheet.Drizzle with avocado oils with kosher salt, black pepper, and garlic powder then roast for 15 minutes.
• Take the baking sheet out of the oven and place the eggplant slices on the other side, spray with oil again and roast them until browned and tender, for about another 10-15 minutes.
• Remove your baking sheet from the oven and reduce the temperature of it to 425 degrees F.
• Transfer half of the roasted eggplant slices to the bottom of a greased 1-quart casserole dish then spread half of the marinara sauce on top and sprinkle with half of the mozzarella.
• Place the remaining eggplant slices on top and top with the remaining marinara sauce, finish by adding the remaining mozzarella and sprinkle with the Parmesan.
• Bake your Pioneer Woman eggplant casserole for about 15 minutes, until golden and bubbly. Let cool for 10 minutes before serving.

EGGPLANT ROLATINI CASSEROLE

Steps:

• Preheat oven to 400 degrees F.
• Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula. Turn oven down to 350 degrees F.
• Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
• Make the Cheese Filling: Mix all of the ingredients together in a bowl.
• To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.

BEST EVER EGGPLANT CASSEROLE

Steps:

• Soak peeled & cubed eggplant in salt water overnight.
• Steam eggplant for 30 minutes.
• Soak bread crumbs in milk and mix with eggplant.
• Add eggs & seasonings.
• Mix well by hand.
• Put in a casserole dish and top with grated cheese.
• Bake at 350°F for 1 hour. Enjoy!

ROSALYN CARTER'S STRAWBERRY CAKE

Steps:

• Preheat oven to 350°F
• spray a 10 cup Bundt pan.
• Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended.
• Pour batter into pan and bake for 55 to 65 minutes.
• Cool 10 minutes on rack.

EGGPLANT CASSEROLE

Steps:

• wash and peel eggplant.
• dice
• cook in boiling water about 5 minutes
• drain
• place in greased casserole
• cook bacon
• add onion
• til lightly browned
• add tomato soup and cheese
• stir over low heat til cheese is melted
• pour soup mixture over eggplant
• top with buttered crumbs
• dash of paprika
• bake in 375 degree oven 25 minutes or til browned.

BLANCHE FRANCIS'S EGGPLANT CASSEROLE

Steps:

• Boil eggplants until soft, 10 minutes or less depending on size. Cut in half lengthwise, place flat side down and scrape the skins off with a knife. Chop the meat into 1-inch chunks and drain in a colander.
• Preheat oven to 350 degrees. Heat oil in a pan and saute peppers, onions, celery and garlic together in oil until limp. Add eggplants. Cook over medium heat until most of the moisture is gone. Add shrimps, cook another 10 minutes and remove to a large bowl.
• Fold in crab meat and parsley, cool briefly and fold in 2/3 cup bread crumbs, salt and pepper.
• Spread the mixture in an 8-by-14 dish and cover with the remaining bread crumbs and the paprika. Dot with butter cubes. Bake 80 minutes, or until brown. Serve hot or at room temperature.

EGGPLANT CASSEROLE

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.

ROSALYNN CARTER'S CHEESE RING

Steps:

• Combine cheese with mayo, chopped nuts and onions.
• Mix in black pepper and cayenne, and blend thoroughly.
• Press into a 3-cup ring mold.
• Refrigerate for at least 2 hours.
• To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.