CHEESY EGGPLANT CASSEROLE
I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.
Provided by Renee' Levins
Categories Side Dish Casseroles
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
- Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Cholesterol 91.5 mg, Fat 17.3 g, Fiber 5.7 g, Protein 18.9 g, SaturatedFat 9.8 g, Sodium 1078.3 mg, Sugar 7.4 g
EGGPLANT PARMESAN CASSEROLE
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
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
CHEESY EGGPLANT PARMESAN CASSEROLE
My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.
Provided by lyndalou
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
- Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
- Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
- Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g
LOW-CARB CHEESY EGGPLANT PARMESAN
Our vegetable garden has been producing a lot of wonderful looking eggplant and we love to fix eggplant Parmesan with it. We tend to eat Keto and low-carb, so I modified some traditional recipes with some tasty twists to make it very cheesy, low-carb, easier to make, and a lot less greasy. Love it best with hot Italian sausage. Be careful with any salt if you do ues sausage as the sausage and the Parmesan cheese both are fairly salty.
Provided by Tomaso Basso
Categories Vegetable
Time 1h20m
Yield 1 Casserole, 6 serving(s)
Number Of Ingredients 9
Steps:
- Perheat oven to 425 degrees F. Cover large cookie sheets with non-stick aluminum foil.
- Slice eggplants into 1/4" slices. I like to use a home meat slicer for uniform, beautiful slices.
- In a bowl, beat the eggs until incorporated along with the mixed Italian herbs and pepper.
- Lay out the eggplant on the cookie sheets.
- Using a basting brush, paint the slices with the egg mixture.
- Sprinkle a generous amount of the shredded Parmesan cheese over the top of the eggplant slices.
- Cook the slices at 425 degrees F for 20-30 minutes until brown on top, with the Parmesan cheese melted.
- Meanwhile, brown the hot Italian sausage in a skillet.
- Lower the oven temperature to 350 degrees F once the eggplant slices have finished cooking.
- Spray a 9X13 oven safe casserole dish with a cooking spray or olive oil. Put a small amount of sauce on the bottom, then layer some of the eggplant slices over the sauces creating the first layer.
- Next, add some more sauce over the eggplant, spread some of the sausage next, then add some ricotta cheese. Add another layer of eggplant and repeat until you use it all up.
- Top with a final layer of eggplant, then the mozzerella cheese.
- Bake at 350 degrees F for 20 minutes to heat the casserole and melt the cheese.
- Let sit for about 5 minutes to set up, slice and serve. Great as a leftover as well.
Nutrition Facts : Calories 805.2, Fat 54.1, SaturatedFat 26.2, Cholesterol 238.4, Sodium 2100.6, Carbohydrate 28.8, Fiber 7.7, Sugar 12.5, Protein 51.1
EGGPLANT PARMESAN
This is a great step-by-step Eggplant Parmesan recipe. What we love is that this recipe is fancy enough for a special occasion but easy enough to cook anytime. We loved the dredging method. The result is a perfectly crisp crust. Fried eggplant is layered with gooey cheese in between, then topped with marinara sauce and finally...
Provided by Carol Perricone
Categories Casseroles
Time 1h
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 degrees. Peel and slice your eggplants thin.
- 2. Season flour with salt and pepper. Scramble eggs in a shallow bowl. Heat oil in a large skillet.
- 3. Dip eggplant in flour first.
- 4. Then in the egg.
- 5. Place in hot oil in a skillet. Cook until browned on both sides.
- 6. Drain on paper towels.
- 7. In a shallow casserole dish, make little sandwiches with 2 pieces of eggplant and slice of mozzarella cheese. Fill the casserole, stacking the eggplant sandwiches 2 times.
- 8. Cover with your favorite sauce.
- 9. Then top with the shredded mozzarella cheese.
- 10. Bake for 30 minutes or until hot and bubbly. Serve with a nice green salad and garlic bread for a delicious meal.
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CHEESY EGGPLANT CASSEROLE RECIPE | EATINGWELL
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5/5 (1)Total Time 1 hr 35 minsCategory Healthy Summer Dinner Casserole RecipesCalories 248 per serving
- Preheat broiler to high and place a rack 7 inches from the heat. Toss eggplant, tomatoes, zucchini, onion and oil in a large bowl. Spread in a single layer on 2 large rimmed baking sheets. Broil 1 pan until the vegetables are charred and slightly tender, about 6 minutes. Repeat with the second pan. Reduce oven temperature to 375 degrees F.
- Lightly coat a 3-quart baking dish with cooking spray. Add the eggplant mixture, bread cubes, parsley, basil, mint and 3/4 cup cheese; stir to combine.
- Whisk eggs, milk, pepper and salt in a medium bowl. Pour over the eggplant mixture in the baking dish. Sprinkle the top with the remaining 3/4 cup cheese; cover the dish with foil. Bake until puffed and custard is mostly set, about 45 minutes.
- Uncover and continue to bake until the top is golden and the custard is fully set, 15 to 20 minutes. Let stand for 10 minutes before serving.
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