Mediterranean Eggplant Casserole Recipes

MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350°F.
• Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
• Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
• In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
• Remove from heat & stir in chopped tomato, black olives, herbs & spices.
• Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
• While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
• At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
• Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
• NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.

MEDITERRANEAN EGGPLANT CASSEROLE

Steps:

• Place paper towel on a large cutting board or baking sheet. Place eggplant slices on a single layer. Sprinkle enough salt over to cover each slice; let them sit for 30 minutes.
• Meanwhile, in large skillet over medium-heat, add 1 tbsp. oil. When hot, add onions and sauté for 2 minutes. Add poblano pepper and sauté for 2 minutes. Add ground beef and cook until no longer pink. Add garlic and freshly ground black pepper; cook for 1 minute. Transfer meat mixture to a colander to drain, about 5 minutes.
• Preheat oven to 350ºF. Gently and firmly, dab eggplant with paper towels to extract water until dried. Transfer eggplant slices on a lightly greased baking sheet lined with foil. Brush them with oil to cover and crack some freshly ground black pepper. Transfer to preheated oven and cook for 5 to 7 minutes; remove from heat and set aside.
• Transfer drained beef mixture back to skillet on medium heat. Add marinara sauce, Italian seasoning and sugar; stir to combine and cook for 5 minutes.
• In a small bowl, combine panko with parsley; stir and set aside. In another bowl, combine Grana Padano with asiago cheese; set aside.
• In a medium saucepan over medium heat, combine heavy cream and paprika; whisk to blend and cook until reduce to a cup.
• In a lightly greased 9 x 13-inch baking dish, add a layer eggplant slices (1/3) followed by ½ beef mixture, and then ½ Parmesan mixture; repeat for the next layer finishing with eggplant slices. Pour over heavy cream mixture then sprinkle with mozzarella cheese and top with panko mixture. Transfer to the preheat oven and cook for 30 minutes or until brown. Remove from the heat and let rest for 5 minutes before serving.
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=4kQMOrYgSmY

MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Prepare a cookie sheet with fat free cooking spray and set aside.
• Mix bread crumbs with 2 tablespoons of parmesan cheese.
• Beat egg whites with 1/2 teaspoons.
• salt.
• Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
• Place eggplant slices on prepared cookie sheet.
• You will have 2 different batches.
• Spray eggplant slices with cooking spray, set aside.
• In a nonstick skillet heat oil over medium heat, add onion and garlic.
• Cook until softened.
• Add oregano, 1 teaspoons.
• salt and pepper.
• Cook for one minute.
• Add tomatoes, increase heat to high and cook until thickened, about 10 to 12 minutes.
• Remove from heat and add basil.
• Broil eggplant slices, 1 batch at a time for 3 to 5 minutes per side, until brown.
• Preheat oven to 425 degrees.
• Layer eggplant slices in a 1 1/2 quart baking dish.
• Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
• Bake uncovered until cheese is bubbly, 10 to 15 minutes.

LOW FAT MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• HEAT GRILLER/BROILER.
• In saucepan, HEAT 2 tsp lowfat vegetable or chicken broth.
• SAUTE finely diced onion, diced garlic and pepper until soft.
• ADD 2 cans of diced tomatoes, increase heat slightly and cook 15 minutes until sauce thickens slightly;.
• REMOVE from heat and set aside.
• SEPARATE 4 egg whites.
• MIX together bread crumbs, parmesean cheese and italian season (ie mixed italian dry spices, oregano).
• CUT eggplant into 1/4 inch slices.
• DIP eggplant in eggwhite and then COAT with seasoned breadcrumbs and place on prepared cookie sheet.
• NOTE: Prepared cookie sheet can be covered in aluminum foil or use a low fat cooking spray so the eggplant doesn't stick.
• GRILL until brown - about 5 minutes each side.
• PREHEAT oven to 425 degrees.
• LAYER eggplant, tomatoe mixture in a 2 quart baking casserole dish; continue layers and sauce until completed.
• TOP with nonfat mozzerella cheese and BAKE uncovered for 15 minutes.
• NOTE: Top should be lightly brown and cheese bubbly.
• ENJOY!
• NOTE: I serve with a bed of rocket, feta and a tsp of balsamic vinegar.
• NOTE: Garlic amount is personal preference.