Eggplant Casserole Food

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EGGPLANT CASSEROLE



Eggplant Casserole image

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

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

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.

EGGPLANT CASSEROLE



Eggplant Casserole image

When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. This is pretty similar.

Provided by Kerriedoll

Categories     Oven

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups eggplants, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) jar pimientos
2 eggs
1/2 cup butter
1 (6 ounce) package Stove Top stuffing mix
salt and pepper
2 cups cheddar cheese, shredded

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.

EGGPLANT CASSEROLE



Eggplant Casserole image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 pound eggplant, cut into 1/2-inch dice
1 red pepper, cut into 1/2-inch dice
4 ribs celery, cut into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
1/2 cup chopped fresh basil leaves
1 cup grated Parmesan
1/2 cup heavy cream
1 cup Italian seasoned bread crumbs
Salt and pepper

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



Eggplant Casserole image

Make and share this Eggplant Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

2 large eggplants
3 medium onions, sliced thin
2 -3 cups canned spaghetti sauce
1 cup mozzarella cheese
1/4-1/2 cup grated parmesan cheese

Steps:

  • Peel and slice eggplant into 1/2 inch slices.
  • In a saucepan, boil in a small amount of salted water for 10 minutes; drain.
  • In a greased casserole, layer half the eggplant, onion, (sprinkle lightly with salt and pepper if desired), sauce, and mozzarella cheese.
  • Repeat layers.
  • Top with Parmesan cheese.
  • Bake at 350 degrees for 45 to 50 minutes.

Nutrition Facts : Calories 176.9, Fat 6.9, SaturatedFat 3.6, Cholesterol 19.3, Sodium 361.5, Carbohydrate 22, Fiber 8.3, Sugar 10.6, Protein 8.9

BAKED EGGPLANT CASSEROLE



Baked Eggplant Casserole image

I found this on cooks.com. It is not the standard eggplant casserole. It is quiche like. Cooking time includes cooking the eggplant, and the green pepper and onion mixture. This makes a large casserole. I modified it to my family's tastes. I could not list the pizza seasonings blend I used in place of the dried oregano. It is a mixture of oregano, basil, thyme, rosemary, marjoram and garlic. I used it in place of the dried oregano and used 1 tsp verses the 1/8 tsp.

Provided by Reggie 2

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups eggplants, pared and cubed
1/2 cup onion, chopped
1/4 cup green pepper, chopped
2 tablespoons butter
1 tablespoon flour
1 (10 3/4 ounce) can condensed cream of chicken soup
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon oregano, dried
1/4 teaspoon black pepper
3 eggs, beaten
1 large tomatoes, peeled and chopped
2 cups sharp cheddar cheese, shredded

Steps:

  • Cook eggplant, covered, in salted water, until just tender.
  • Drain well.
  • In saucepan, cook onions and green pepper with butter until just tender.
  • Blend in flour. Stir in soup and seasonings.
  • Heat and stir until bubbly.
  • Remove from heat.
  • Stir about half the mixture into beaten eggs.
  • Return to saucepan.
  • Fold in tomatoes, cheese and eggplant.
  • Bake in buttered casserole at 350 degrees for 35 minutes.

CHEESY EGGPLANT CASSEROLE



Cheesy Eggplant Casserole image

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

1 eggplant, peeled and diced
1 ½ cups shredded Cheddar cheese
1 cup dry bread stuffing mix
1 clove garlic, crushed
2 tablespoons diced onion
1 egg, lightly beaten
1 teaspoon dried Italian seasoning
salt and pepper to taste

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

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

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

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

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.

EGGPLANT BEEF CASSEROLE



Eggplant Beef Casserole image

An easy casserole dish. I don't remember where I found the recipe, but I've had it for several years.

Provided by AndreaVT96

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1/2 medium onion, chopped
1/2 small green pepper, chopped
1/2 tablespoon flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon dried oregano
1 cup tomato sauce
1/2 large eggplant
3/4 cup part-skim mozzarella cheese (reduced fat)

Steps:

  • Brown ground beef. Remove from pan.
  • Saute onion and pepper in the same pan as you cooked the beef inches When onion is translucent, return beef to pan.
  • Add flour, spices and sauce, let simmer until thickened.
  • Meanwhile, slice the eggplant into 1/2 inch rounds and layer 1/2 of them in a 2 quart casserole dish. Add half the beef mixture, then half the cheese. Repeat layers.
  • Bake at 325 degrees for 45 minutes.

Nutrition Facts : Calories 237, Fat 12.3, SaturatedFat 6, Cholesterol 67.3, Sodium 537.7, Carbohydrate 8.2, Fiber 2.5, Sugar 3.7, Protein 23.2

EGGPLANT CASSEROLE



Eggplant Casserole image

This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne.

Provided by Leslie in Texas

Categories     Vegetable

Time 2h17m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 large eggplant
boiling water, salted
1/4 cup butter
4 large onions, peeled and sliced
2 garlic cloves, finely chopped
3/4 lb fresh mushrooms
4 large tomatoes, peeled and chopped
2 green peppers, seeded and cut in strips
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 bay leaf
1/4 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon ground cloves
1/4 cup breadcrumbs, buttered with
butter

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.

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