EGGPLANT CASSEROLE
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
EGGPLANT CASSEROLE EVEN MY HUSBAND LIKES!
I made up this casserole using ingredients we like. It was wonderful. My husband and his brother raved about it so I decided to share it with you.
Provided by Chef SEJones
Categories Vegetable
Time 1h15m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350Ëš. Spray oil on the bottom and sides of a 9" round casserole with 3-4" high sides.
- Slice the whole mozzarella into pieces approximately 3"x2" and ¼" thick. You can buy mozzarella already cut like this if preferred.
- Slice the peeled eggplant into ¼" slices, lightly dredge in flour. Preheat a flat-bottom skillet; coat with olive oil; add eggplant slices in single layer 4-6 at a time or whatever will fit in pan without crowding. Sauté the eggplant on one side until lightly browned then turn and sauté on other side until lightly browned. Transfer cooked eggplant to a plate until all is cooked.
- When eggplant is finished, if you want to add the squash to this dish (which is delicious), lightly toss the squash with salt and pepper to taste; sauté the squash in olive oil until lightly browned on both sides.
- Layer eggplant, onion, squash, sauce, 5-6 mozzarella cheese pieces, 8 basil leaves on top of the cheese. Repeat layers until casserole dish is full. Top with fresh shredded parmesan or Romano cheese.
- Bake, uncovered at 350Ëš for 45-50 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 285.3, Fat 14, SaturatedFat 8.1, Cholesterol 47.5, Sodium 407.2, Carbohydrate 23.9, Fiber 5.5, Sugar 5.1, Protein 17.1
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
BEST EVER EGGPLANT CASSEROLE
This Eggplant Casserole tastes more like a Thanksgiving sage stuffing and is the best I've ever had and very simple to make.
Provided by Hazelruthe
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 869.6, Fat 36.9, SaturatedFat 19.6, Cholesterol 242.6, Sodium 3018.9, Carbohydrate 97.7, Fiber 13, Sugar 13.8, Protein 38
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