Best Acadias Eggplant Casserole Recipes

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ACADIA'S EGGPLANT PARMESAN



Acadia's Eggplant Parmesan image

I love eggplant and I decided to make a layered eggplant side dish without the breading that one typically sees with this type of presentation. I use a square baking dish for this treat.

Provided by AcadiaTwo

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

salt
2 tablespoons butter (or margarine)
1 eggplant (medium sized)
8 ounces marinara sauce
8 ounces mozzarella cheese (fresh)
1 tablespoon parmesan cheese

Steps:

  • Slice eggplant cross wise into desired thickness. (I cut it in 1/8 am inch slices / not critical).
  • Place slices on paper towels and sprinkle with salt to help remove the extra moisture for about 15 minutes.
  • Use more paper towels and press each slice to remove moisture.
  • In a skillet, saute eggplant slices for 2-3 minutes on each side.
  • Add a layer of sauteed eggplant slices to the baking dish, and
  • place a dollop of marinara sauce over each slice.
  • Then top each slice with a tablespoon worth of mozzarella.
  • Repeat these steps until the whole eggplant is sauteed and layered in the dish.
  • Sprinkle with Parmesan cheese and bake in a 350 degree F oven for 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 206.7, Fat 13.8, SaturatedFat 7.9, Cholesterol 41.7, Sodium 461.1, Carbohydrate 11.1, Fiber 3.7, Sugar 6, Protein 10.3

BEST EVER EGGPLANT CASSEROLE



Best Ever Eggplant Casserole image

This Eggplant Casserole tastes more like a Thanksgiving sage stuffing and is the best I've ever had and very simple to make.

Provided by Hazelruthe

Categories     Vegetable

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs eggplants, peeled & cubed
1 quart breadcrumbs
1/2 cup evaporated milk
1 medium onion, chopped
8 ounces cheddar cheese, grated
2 tablespoons butter
3 eggs, beaten
1/2 teaspoon ground sage
1 tablespoon salt
salt & pepper

Steps:

  • Soak peeled & cubed eggplant in salt water overnight.
  • Steam eggplant for 30 minutes.
  • Soak bread crumbs in milk and mix with eggplant.
  • Add eggs & seasonings.
  • Mix well by hand.
  • Put in a casserole dish and top with grated cheese.
  • Bake at 350°F for 1 hour. Enjoy!

Nutrition Facts : Calories 869.6, Fat 36.9, SaturatedFat 19.6, Cholesterol 242.6, Sodium 3018.9, Carbohydrate 97.7, Fiber 13, Sugar 13.8, Protein 38

ACADIA'S BAKED EGGPLANT



Acadia's Baked Eggplant image

Well the eggplants are coming in from the garden in a big way. The last time I looked there were 10 eggplant fruit on the plant plus another 10 purple flowers. I guess I'm going to be searching the eggplant section of Zaar for additional ideas. LOL!

Provided by AcadiaTwo

Categories     Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 eggplant (medium sized)
1 cup low fat mozzarella
1 cup spaghetti sauce
1 teaspoon salt
Pam cooking spray

Steps:

  • Slice eggplant so you have round 1/4" slices.
  • Place slices on a cooling rack and salt both sides.
  • Let sit for 30 minutes.
  • Preheat oven to 500 degrees F.
  • Take each slice of eggplant and dab them with a paper towel to remove moisture.
  • Spray cookie sheet with PAM and place eggplants on it.
  • Bake each side of the eggplant slices for 5 minutes on each side.
  • Remove from oven.
  • Top each slice with spaghetti sauce.
  • Then sprinkle each slice with mozzarella cheese.
  • Bake for 10 minutes or until cheese melts.
  • Enjoy.

Nutrition Facts : Calories 36.9, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.4, Sodium 476.6, Carbohydrate 7.3, Fiber 3.1, Sugar 3.7, Protein 1.1

ACADIA'S CRUSTLESS QUICHE WITH EGGPLANT



Acadia's Crustless Quiche With Eggplant image

Make and share this Acadia's Crustless Quiche With Eggplant recipe from Food.com.

Provided by AcadiaTwo

Categories     Savory Pies

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 16

1 1/4 lbs garlic sausage (approximate)
1 cup red bell pepper (chopped)
1 sweet onion (Chopped)
1 small eggplant (chopped)
2 cups light cream
1 red bell pepper (chopped)
1 cup low-fat cheddar cheese (shredded)
4 ounces low-fat monterey jack cheese (shredded)
4 large eggs
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon nutmeg (ground)
1 tablespoon chives (I used freeze dried)
1 tablespoon parsley (I used freeze dried)
1 tablespoon margarine
1 teaspoon margarine

Steps:

  • Preheat oven to 350 degrees F.
  • In skillet saute onion until translucent with 1 tablespoon of margarine.
  • Added eggplant and bell pepper in with onion and saute until tender.
  • Set onion, eggplant and pepper mixture aside in a bowl.
  • Remove sausage from casings and brown in same skillet and then cook thoroughly.
  • (I placed my skillet with metal handle in the oven for 15 minutes).
  • While sausage is cooking, use a 2-quart bowl to whisk together eggs, cream, nutmeg, chives, parsley, black pepper, & salt.
  • Then add eggplant, onion and bell pepper mixture.
  • Stir.
  • Remove skillet from oven with sausage (Remember the handle is HOT!).
  • Drain sausage on paper towels and blot dry.
  • Chop up sausage into bite size pieces.
  • Add 1/2 cup monterey jack cheese, 1/2 cup cheddar and sausage to the egg mixture.
  • Use 1 teaspoon of margarine or PAM cooking spray to grease a 5-quart oblong baking dish.
  • Pour mixture into greased baking dish.
  • Place on middle rack of oven.
  • Bake for 45 minutes or until the quiche isn't jiggly anymore and toothpick comes out of middle clean.
  • Let cool for 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 180.8, Fat 13.5, SaturatedFat 7.3, Cholesterol 105, Sodium 191.1, Carbohydrate 6.8, Fiber 2.2, Sugar 2.7, Protein 8.9

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What is Acadia's Eggplant Casserole Recipe?

Acadia's Eggplant Casserole Recipe is a delicious and healthy dish made with eggplant, tomatoes, onions, spices, and cheese. The recipe is named after Acadia National Park in Maine, where eggplants are grown abundantly in the summer months.
The Ingredients
The key ingredients of Acadia's Eggplant Casserole Recipe include eggplant, plum tomatoes, onions, garlic, salt, pepper, cayenne pepper, olive oil, and grated cheese.
The Preparation
To prepare this dish, first, the eggplants are sliced into thin rounds and soaked in saltwater for about an hour. This process helps to remove the bitterness of the eggplant. The onions are chopped into small pieces and sautéed in olive oil until they become soft and translucent. Garlic is added to the sautéed onions along with sliced plum tomatoes, salt, pepper, and cayenne pepper. The mixture is cooked for a few minutes until the tomatoes begin to break down and create a sauce-like consistency. Next, the eggplant rounds are dried and pan-fried until lightly browned on both sides. They are then layered at the bottom of a casserole dish. The tomato and onion mixture is spread on top of the eggplants, and a layer of grated cheese is sprinkled on top. The casserole is then baked in the oven for about 25 minutes, until the cheese is melted and bubbly. The dish is served hot, garnished with fresh herbs, if desired.
The Benefits
Acadia's Eggplant Casserole Recipe is not only delicious, but it is also healthy. Eggplants are low in calories and high in fiber, making them an excellent choice for weight management. They are also a source of antioxidants, which help to protect against cell damage and promote overall health. Tomatoes, another key ingredient in this recipe, are also rich in antioxidants, particularly lycopene. Lycopene has been linked to a reduced risk of certain types of cancer, heart disease, and stroke. Overall, Acadia's Eggplant Casserole Recipe is a nutritious and flavorful dish that is easy to prepare and perfect for any occasion.

Valuable Tips When Making Acadias Eggplant Casserole Recipes

1. Choose the right eggplants
The key to a great Acadias Eggplant Casserole recipe is to choose the right eggplant. Look for smaller, darker eggplants that are firm to the touch. Avoid larger, lighter-colored eggplants as they tend to have more seeds and less flavor.
2. Salt the eggplant
Before cooking, slice the eggplant and sprinkle with salt. Let it sit for about 30 minutes to help draw out excess moisture, which will prevent a mushy casserole. Rinse the salt off before cooking.
3. Prep the ingredients ahead of time
This recipe involves a lot of chopping and prepping, so it's helpful to have everything ready before starting. Dice the onions and garlic, grate the cheese, and chop the parsley ahead of time. This saves time and makes the cooking process smoother.
4. Use fresh ingredients
Using fresh ingredients, such as garlic, parsley, and tomatoes, will really enhance the flavor of the casserole. It's worth taking the time to go to a farmer's market or grocery store with fresh produce to get the best ingredients possible.
5. Cook the onions and garlic first
Start by cooking the onions and garlic in olive oil until they are soft and fragrant. This creates a flavorful base for the rest of the casserole.
6. Layer the eggplant and tomato mixture
Alternate layers of eggplant and tomato mixture in the casserole dish. This ensures even distribution of flavors throughout the dish.
7. Top with cheese
Sprinkle shredded cheese over the top of the casserole before baking. This adds a delicious cheesy flavor and a golden crust to the dish.
8. Don't overcrowd the dish
Make sure the casserole dish is big enough to accommodate all of the ingredients without overcrowding. A crowded dish can result in uneven cooking and a soggy casserole.
9. Cover while baking
Covering the casserole with foil while baking will help the ingredients cook evenly and prevent it from drying out.
10. Let it rest before serving
Allow the casserole to rest for at least 10 minutes after baking before cutting and serving. This allows the flavors to meld together and makes it easier to cut and serve.
11. Experiment with herbs and spices
This recipe is versatile and can be adapted to personal tastes. Experiment with different herbs and spices, such as thyme or oregano, to add more flavor to the dish.
12. Serve with crusty bread
Acadias Eggplant Casserole is delicious on its own, but serving it with crusty bread can make it a complete meal. The bread is perfect for sopping up any excess sauce from the casserole.

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