BEEF & ORZO EGGPLANT CASSEROLE
I created this recipe using Eggplant I had purchased & did not want to spoil. Originally I had planned to stuff them but I added so many ingredients that I decided to just make a casserole instead, & remove the pulp & chop it all together. It turned out great, using all the ingredients usually found in an Italian casserole, then...
Provided by Rose Mary Mogan
Categories Casseroles
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. These are most of the main ingredients.
- 2. Preheat oven to 375 degrees F. Cut egg plants in half and boil until tender. Then remove pulp and chop or process in food processor & add to a large bowl
- 3. Cook Orzo until al dente according to directions on package. Drain then add to bowl with cooked eggplant. Stir to mix together.
- 4. Cook ground beef, and drain any excess liquid from skillet,
- 5. Process bread crumbs and add to bowl and stir to blend ingredients together.
- 6. Process the celery, onions and bell peppers in processor, then add the olive oil to a large skillet, heat and saute until vegetables are crisp tender. Then set aside to cool a bit before adding to bowl of other ingredients.
- 7. Add in diced tomatoes, & cooled sauteed veggies and spices then stir and blend together.
- 8. Add in one cup each the cheddar and parmesan cheese shreds. Then stir to blend together
- 9. Add in the cooked Ground Beef, and stir till completely mixed.
- 10. Spray a 9X15 size casserole dish with non stick cooking spray, then add in the eggplant mixture, & top with the remaining 1/2 cup of both cheeses. Place in preheated 375 degree F. oven and bake for 25 minutes or until casserole is hot and bubbly. Remove from oven serve with your favorite salad and a nice crusty bread.
BEEF AND EGGPLANT CASSEROLE
Layers of fried eggplant, seasoned ground beef, tomatoes, and cheeses are easily thrown together and baked to delicious perfection in this casserole dinner dish.
Provided by ladyindigo
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
- Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.
- Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
- Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.
- Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.
- Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 28.6 g, Cholesterol 66 mg, Fat 24.8 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 10.5 g, Sodium 464.7 mg, Sugar 3.9 g
AEGEAN EGGPLANT (AUBERGINE) -TOMATO-ORZO CASSEROLE
Created for the RSC Summer 2005 contest. I must admit that if I hadn't needed the orzo to make up the 5th ingredient required for the contest, I would have omitted it. You can peel the eggplant if you want; I don't bother, but I do wash it.
Provided by echo echo
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray.
- Lightly coat both sides eggplant slices with cooking spray and sauté in batches over medium heat in a large skillet until lightly browned on both sides (if slices get too dry, mist pan and slices with more spray); set aside.
- Meanwhile, dust tomato slices with flour and, in a separate pan, fry in batches in 1/4 inch oil until lightly browned on both sides; set aside.
- Re-spray skillet you cooked eggplant in and sauté onion slices with garlic until soft and golden.
- Spread half the tomatoes in a layer over the orzo, then half the onion-garlic mixture, then half the eggplant slices; repeat layers.
- Make sauce: Melt butter and blend in flour until smooth. Add bouillon slowly, stirring constantly, until thickened. Add cream, oregano and cinnamon. Simmer very gently for about 1 minute.
- Pour sauce over casserole.
- Sprinkle casserole with the parmesan cheese and scatter chopped olives over the top.
- Bake at 400°F about 15 minutes until top is crispy brown.
Nutrition Facts : Calories 232.1, Fat 6.8, SaturatedFat 3.6, Cholesterol 15.7, Sodium 342.8, Carbohydrate 35.2, Fiber 4.7, Sugar 4.8, Protein 8.5
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