Eggplant Casserole Melitzanes Me Kreas Sti Katsarola Recipes

EGGPLANT CASSEROLE - (MELITZANES ME KREAS STI KATSAROLA)

Steps:

• Cube your eggplant, and pour 1 tsp of salt over them to allow sweating for five minutes.
• Pat dry, and in a lrg skillet, sauté eggplant cubes in a sml amt of olive oil till slightly fork tender & set aside in a bowl.
• In the same skillet, brown lamb meat & add the onion, green pepper & mushrooms. Cont to sauté till vegetables soften.
• Season w/1 tsp salt, sugar & pepper. Add bread, tomato sauce & cheese. Add eggplant & mix well.
• Put mixture in 3 qt covered casserole. Bake at 350 F for 45 minutes. Remove cover & bake at 375 F for 15 minutes or till nicely browned.

EGGPLANT CASSEROLE

Steps:

• Melt butter.
• In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
• Add Stove Top, mixing everything together thoroughly.
• Place in 9 x 13 casserole, coated with nonstick cooking spray.
• Top with shredded cheese.
• Cover with tinfoil and bake at 350 for one hour.

GREEK EGGPLANT CASSEROLE - (MELITZANES ME KREAS STI KATSAROLA) RECIPE

Steps:

• Bring salted water (1 t salt) to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion and mushrooms. Continue to saute until vegetables soften. Season with 1 tsp salt, sugar and pepper & oregano (undersalt - eggplant releases some upon cooking). Add tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Optional: remove cover and bake at 375 for 15 minutes or until nicely brown.

EGGPLANT CASSEROLE

Steps:

• Preheat oven to 275 degrees.
• Peel the eggplant and cut into 1 inch-thick slices.
• Cover with boiling, salted water and simmer for 10 minutes; drain well.
• Melt the butter, add the onions and garlic and saute until lightly browned.
• Remove stems from the mushrooms and reserve for another use.
• Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
• Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
• Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
• Cover with buttered crumbs and bake one and one-half hours.