MY MOM'S SOUTHERN EGGPLANT (AUBERGINE) CASSEROLE
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
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
OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE
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
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.
EGGPLANT (AUBERGINE) (AND CORN) CASSEROLE
This recipe has been a favorite in my family for many years, especially with DH. Eggplant is not a vegetable we eat much of - but we do like this casserole! I usually make it as a main dish - but it could be used as a side.
Provided by Trisha W
Categories Corn
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the eggplant, then cook in boiling water for 10 minutes.
- Drain and dice the cooked eggplant.
- Mix together all the ingredients through the pepper.
- Put into a greased casserole dish.
- Cover with the cheese.
- Bake at 350 degrees for an hour.
Nutrition Facts : Calories 473.6, Fat 22.1, SaturatedFat 7.3, Cholesterol 123.8, Sodium 760, Carbohydrate 58.3, Fiber 7.8, Sugar 9.4, Protein 15.4
EGGPLANT (AUBERGINE) CASSEROLE
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
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
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by karen
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Peel eggplant and cut into large chunks.
- Boil in salted water for about 10 minutes or until soft.
- Drain eggplant in collander, then return to pot and mash.
- Add all other ingredients except 1/2 cup of the cheese.
- Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
- Sprinkle remaining cheese on top.
- Bake for 45 minutes.
EGGPLANT (AUBERGINE) AND CHEESE CASSEROLE
When I first made this, my husband and kids ate it right up. They had no idea it was eggplant. It's a nice change-of-pace side dish.
Provided by Parsley
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F
- Spray a 9-inch baking dish with nonstick cooking spray.
- In a large saucepan over medium heat, boil the 4 cups salted water.
- Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
- In a mixing bowl, combine eggplant, croutons, and half of the cheese.
- Spoon into baking dish.
- In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
- Top with remaining cheese and drizzle with melted butter.
- Cover and bake at 325F for 20 minutes.
- Uncover and bake for additional 5-7 minutes to melt and brown cheese.
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Alan Leonetti
Categories Low Protein
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
- Remove from oven& slightly cool& peel.
- Cut into 1/2" pieces.
- In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
- Add tomato, tumeric, eggplant, salt& pepper.
- Stir to evenly combine.
- Cook 1 or 2 minutes over medium flame.
- Add the beaten eggs.
- Just as the eggs begin to solidify, stir.
- Continue to stir until the eggs are completely solidified.
- Add more salt& pepper if desired.
- Place into a serving bowl& serve hot.
Nutrition Facts : Calories 166.3, Fat 10.8, SaturatedFat 2.2, Cholesterol 158.6, Sodium 57.5, Carbohydrate 12.4, Fiber 5.3, Sugar 5.1, Protein 6.7
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
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
EASY EGGPLANT (AUBERGINE) CASSEROLE
The technique may seem a little strange here, but it is not unlike making a dressing or stuffing for poultry. The end result is a delicious vegetarian main dish for the fall. It has a rich taste and meaty texture; some of my vegetarian friends were very suspicious while eating it, but I wouldn't fool them!
Provided by Jenny Sanders
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
- Salt them heavily, cover with another plate and weight.
- Leave for 1/2 to one hour.
- Cut the bread into cubes.
- Peel and chop the onion.
- Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
- Rinse and gently squeeze dry the eggplant.
- Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
- Add the tomatoes and simmer for a few minutes.
- Mix into the toasted bread cubes in the lasagne pan.
- Top with the grated cheese.
- Bake at 350°F for 30 minutes.
EGGPLANT CASSEROLE
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
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.
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