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.
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
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.
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