Mock Oysterseggplant Casserole Food

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VELVEETA EGGPLANT CASSEROLE



Velveeta Eggplant Casserole image

another one of darlene kossmans eggplant recipes luckily she had alot of them this one has velveeta

Provided by Dienia B.

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 eggplant
1/2 cup Velveeta cheese
1 1/2 cups breadcrumbs
3 tablespoons butter, melted
2 cups milk
3 tablespoons flour
1 teaspoon salt

Steps:

  • peel cube eggplant
  • cook until transparent
  • drain
  • make whitesauce
  • with milk salt and flour
  • put eggplant in well greased casserole
  • cube velveeta top eggplant.
  • pour over white sauce
  • top with buttered bread crumbs bake 350 for 30 minutes.

Nutrition Facts : Calories 242.2, Fat 10.3, SaturatedFat 5.9, Cholesterol 26.6, Sodium 677.4, Carbohydrate 30.6, Fiber 3.9, Sugar 3.5, Protein 7.5

ACADIA'S EGGPLANT CASSEROLE



Acadia's Eggplant Casserole image

Yet another recipe for eggplant! LOL! I have seven eggplants on my eggplant and about 6 purple flowers. How many different ways can you serve up eggplant? Eggplant ice cream anyone? LOL!

Provided by AcadiaTwo

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 small eggplant (chopped)
1 yellow bell pepper (chopped)
1 large vidalia onion (or any sweet onion)
2 tablespoons margarine
4 ounces low-fat cheddar cheese (shredded)
4 ounces low-fat monterey jack cheese (shredded)
Pam cooking spray
1/8 teaspoon kosher salt

Steps:

  • Pre-Heat oven at 350 degrees F.
  • Chop onion into 1/4" pieces.
  • In skillet add 1 tablespoon of margarine.
  • On medium-low heat saute onion until translucent (not brown).
  • Stir frequently.
  • Add bell pepper and eggplant pieces with onion.
  • Sprinkle salt over mixture.
  • Saute until tender.
  • Spray PAM in 2-quart baking dish.
  • Add eggplant, pepper and onion mixture into baking dish.
  • Mix cheeses together.
  • Sprinkle cheese mixture on top of eggplant mixture.
  • Bake in oven for 15-minutes or until cheese has melted.
  • Serve and enjoy.

POTATO EGGPLANT CASSEROLE



Potato Eggplant Casserole image

The combination of Potato, Egglplant and Tomatoes is perfect. This was one of the first recipes I made when my husband and I were transitioning to a more meatless menu, and found it to be delicious. I'm sure it would be great as a meat dish if you substituted the soy crumbles for ground beef or turkey. I found it orginally on vegweb.com

Provided by EMcooks

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 large eggplant
1 large potato
1 large onion
14 1/2 ounces diced tomatoes or 2 large tomatoes
2 tablespoons olive oil
12 ounces soy crumbles (soaked in boiling water) or 12 ounces textured soy protein (soaked in boiling water)
2 minced garlic cloves
2 tablespoons fresh oregano
2 tablespoons fresh basil
2 tablespoons fresh cilantro
1/4 cup fresh parsley
2 tablespoons fennel
3 cups crushed tomatoes
6 ounces fresh spinach
3 cups soy mozzarella cheese

Steps:

  • Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).
  • Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.
  • In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat" sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
  • Salt and pepper to taste.
  • Cover and bake at 400 degrees for 30-40 minutes.

Nutrition Facts : Calories 301.8, Fat 11.9, SaturatedFat 2.4, Sodium 711.1, Carbohydrate 36.5, Fiber 11.2, Sugar 11.9, Protein 16.5

CREOLE EGGPLANT CASSEROLE



Creole Eggplant Casserole image

There are several eggplant casserole recipes on this site, but this is my all time favorite. I found it on NOLA.com a few years ago and tweeked it a bit.

Provided by graniteangel

Categories     Creole

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

3 medium eggplants
2 teaspoons salt
2 cups water
1/2 lb ground beef
2 medium onions
1 medium green bell pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 tablespoon fresh thyme
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 teaspoon white pepper
2 cups breadcrumbs
1 teaspoon unsalted butter

Steps:

  • Peel the eggplants and cut them into large cubes. Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt. Add 2 cups water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let cook until the eggplant is soft, about 45 minutes. Drain off the water and mash the eggplant well with a potato masher, or puree in a food processor or blender.
  • Preheat the oven to 350°F Brown the ground beef in a large heavy skillet over medium-high heat. Pour off the excess fat. Add the onions, bell pepper, celery, and garlic. Stir well, cover, and let cook until the vegetables are transparent, about 20 minutes. Stir in the thyme, the rest of the salt and the peppers, and cook for 5-7 minutes more. Mix in the pureed eggplant, cook 2 minutes more, and remove from heat. Stir in 1 3/4 cups of the bread crumbs.
  • Butter a casserole dish and sprinkle with the remaining bread crumbs. Pour in the eggplant mixture and bake in the oven until bubbling and just beginning to brown, about 20 minutes.

Nutrition Facts : Calories 240.1, Fat 6.7, SaturatedFat 2.4, Cholesterol 20.6, Sodium 808.7, Carbohydrate 35.6, Fiber 9.2, Sugar 8.2, Protein 11.5

MOCK OYSTERS/EGGPLANT CASSEROLE



Mock Oysters/Eggplant Casserole image

Everyone has probably heard of Colonel Sanders of Ky Fried Chicken. However, this is one of his wife's recipes that is served at Claudia Sanders Dinner House in Shelbyville, KY. This is the only way I will eat eggplant and I absolutely love it!

Provided by Sassy in da South

Categories     Oven

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 6

2 medium size eggplants, peeled & cut into small pieces (about 1/2 inch cubes, should be about 4 cups)
1 (1 lb) box saltine, broken into coarse crumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter
1 pint half-and-half cream

Steps:

  • Soak the eggplant about 8 hours in salted water.
  • Remove eggplant pieces from the water in which they have soaked.
  • In cooking pot, cover eggplant with fresh, slightly salted water and cook over medium heat for about 20 minutes or until eggplant is tender.
  • Drain in colander.
  • Preheat oven to 350 degrees.
  • Line bottom of 2-quart casserole with 1/3 of the saltine cracker crumbs.
  • Cover with 2 cups of eggplant.
  • Season with half the salt and pepper.
  • Cut half the butter into small pieces and sprinkle on top.
  • Cover this with half of the remaining saltine cracker crumbs.
  • Add remaining 2 cups of eggplant.
  • Season with remaining salt and pepper.
  • Cover top with remaining saltine cracker crumbs.
  • Cut remaining butter into small pieces and sprinkle on top.
  • Pour in enough half & half to cover (may not take entire pint).
  • Bake for 1 hour or until top layer is brown.

Nutrition Facts : Calories 455.9, Fat 25.1, SaturatedFat 12.6, Cholesterol 52.7, Sodium 1008.2, Carbohydrate 50.7, Fiber 6.4, Sugar 3.5, Protein 8.5

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