Best Baked Eggplant Casserole Recipes
LUBY'S BAKED EGGPLANT CASSEROLE
I was looking for the Luby Eggplant Casserole, and a Luby relative offered this recipe to someone. I wrote and asked if they'd share, and this is the recipe. I've never eaten at Luby's, but I'm told this is their recipe.
Provided by Bliss
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Bake Mexican cornbread per packet directions. Cut into halves after baking as you will only use 1/2 (approx 8x4x1").
- Note: If you know how to make Mexican cornbread from scratch, it's better than the individual packets, but the packets will do. Slice bacon into small 1/8-1/4" pieces and fry in a deep skillet until almost done (brown but not crispy).
- Dice eggplant, onion, and tomato into 1/4-1/2" pieces.
- Add first onion to skillet and saute about 5 minutes on med-low. Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes. Everything is now becoming transparent and starting to mesh together nicely.
- Add chicken or celery soup, mix in, then add American cheese and stir until cheese has fully melted into mixture.
- Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x3" round casserole dish or comparable square one and cover with foil.
- Bake at 350°F for 40-50 minutes or until internal temperature is 165°F Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark.
Nutrition Facts : Calories 158.5, Fat 10.7, SaturatedFat 3.6, Cholesterol 10.7, Sodium 543.8, Carbohydrate 12.8, Fiber 3.2, Sugar 3.4, Protein 4.9
BAKED EGGPLANT CASSEROLE
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
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.
BAKED SHIITAKE TOMATO EGGPLANT CASSEROLE
Easy casserole to use up that eggplant you bought on impulse. Sort of like a low-fat eggplant parm.
Provided by fleurdavril
Categories Vegetable
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400. Slice eggplant into rounds. Bread each round by dipping first into milk, then into breadcrumbs. Place on a lightly greased cookie sheet. Spray lightly with nonstick cooking spray. Put 9 cloves of garlic into a foil pouch- spray with oil, seal. Bake everything until eggplant is soft, flipping once (at least 30 minutes). Meanwhile prepare sauce. Add oil to a large saucepan, then saute remaining garlic clove (crushed) until fragrant. Add red pepper, stir. Then add tomato sauce, salt, pepper, oregano, sugar and crumbled dried mushrooms. Simmer, stirring occasionally. Once the eggplant is cooked assemble the casserole. Ladle 1/3 of the sauce into a small oven safe non-stick skillet or casserole dish. Add all of the roasted garlic from the foil pouch. Layer in one half of the eggplant, top with 1/3 of sauce and 1/2 of the Parmesan. Repeat. Bake for 45 minutes at 350.
Nutrition Facts : Calories 640.5, Fat 16.6, SaturatedFat 6.6, Cholesterol 28.3, Sodium 3750.6, Carbohydrate 106, Fiber 19.2, Sugar 51.5, Protein 27.8
BAKED EGGPLANT CASSEROLE W/CHEESE & SAUSAGE
I created this dish from Eggplant that was about to spoil. My inspiration for the spices came from the Oscar Mayer Natural Sausage that was used in the recipe, which had basil, oregano, & garlic in it. The spices certainly did elevate the flavor in the casserole, and the variety of cheeses helped to make this a complete meal in one. We loved the dish and my husband had several servings. It really does have great flavor, and can be put together with very little time. Hope you give it a try soon.
Provided by Rose Mary Mogan @cookinginillinois
Categories Casseroles
Number Of Ingredients 14
Steps:
- PREHEAT OVEN TO 350 DEGREES F.These are the 3 cheeses that I used. Spray a 9X10 casserole dish with nonstick cooking spray, & set aside till needed.
- These are the spices that I used. Nutritional Info was calculated using MY FITNESS PAL. This recipe should make 8 average servings and has 347 calories. Fat 22 g, Cholesterol 50Mg, Sodium 946Mg, Potassium 416Mg, Carbohydrates 19g, Fiber 5g, Sugars 7g, & Protein 20g, Net carbs is 14g per serving.
- I chopped the eggplant by hand, but used the food processor to chop the onion and garlic.
- Heat the oil in large skillet, add chopped onion & garlic, cubed eggplant, & chopped broccoli.Saute until tender.
- Add in the drained diced tomatoes, and smoked sausage, continue cooking & stir, add in the spices, and stir to blend together.
- Remove from heat, and add in 1 cup of shredded mozzarella, and half cup of shredded parmesan, and stir until cheese melts.
- Pour mixture into prepared casserole dish. Add the remaining cheeses on top in desired patter of choice.
- Place dish is preheated 350 degree oven and bake for 30 minutes till hot and bubbly around edges and cheeses has melted. Remove from oven, and serve as desired.
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