EGGPLANT CASSEROLE
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
DONALD LINK'S EGGPLANT CASSEROLE
Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution. His eggplant casserole is warmed with the spicy North African sausage known as merguez. But it works extremely well with lamb sausage, too, or with fresh chorizo.
Provided by The New York Times
Categories dinner, weekday, sauces and gravies, main course
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the béchamel: In a small saucepan over low heat, melt butter. Add flour and whisk until pale golden, about 5 minutes. Add milk, salt, white pepper and nutmeg, and whisk to combine thoroughly. Cook, whisking frequently, until thickened and smooth, 15 to 20 minutes. Remove from heat and set aside.
- For the casserole: Preheat oven to 400 degrees. Spread eggplant slices in a single layer on a baking sheet, and thoroughly coat both sides with olive oil and a sprinkling of salt and black pepper. Roast until fully cooked, 12 to 15 minutes, then remove from heat but do not turn off oven. Meanwhile, in a medium skillet over medium-low heat, sauté merguez until browned and fully cooked. Remove from heat and slice into 1/4-inch-thick rounds.
- Oil an 8-by-11, 2-inch-deep baking dish. Spread one-third of béchamel in baking dish. Top with half the eggplant, then half the fontina and half the merguez. Coat with half of the remaining béchamel. Top with remaining eggplant, fontina and merguez. Spread with remaining béchamel and the Parmesan.
- Bake until hot, bubbling and lightly browned, 12 to 15 minutes. Allow to rest for a minute or two, then serve.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 22 grams, Carbohydrate 17 grams, Fat 52 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 27 grams, Sodium 1269 milligrams, Sugar 8 grams, TransFat 0 grams
EGGPLANT CASSEROLE
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
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.
MARK BITTMAN'S EGGPLANT PARMESAN
This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute tomato sauce of fresh or canned tomatoes, onion and olive oil, then grab a gratin dish and layer the eggplant, sauce and Parmesan. Do this two or three times, and that's it. Bake until it's bubbly and golden brown. It's great hot or at room temperature, so it's perfect for a potluck.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put 1/8 inch of oil in your largest skillet (the bigger the skillet, the faster you can get through sautéing the eggplant) and turn the heat to medium. Start trimming and slicing eggplant: 1/2-inch slices, or maybe 3/8-inch, but not as thin as 1/4 inch. When the oil shimmers, add the eggplant; you can crowd them as long as they don't overlap. Season with salt and pepper and cook, turning as necessary, until nicely tender and browned on both sides; drain on paper towels. Add more oil when necessary.
- Cook the onion in the remaining oil; when it's tender, add the tomatoes and some salt and pepper and cook at a lively simmer until saucy, 10 or 15 minutes. Heat the oven to 400.
- Eyeball your eggplant and your baking dishes and pick a nice dish that will work. I like a big oval gratin dish for this. Add a layer of eggplant, then tomato sauce, then cheese, then eggplant, tomato sauce, cheese. That will probably do, but you can make more layers if you like. Bake until the cheese is melted and the whole thing is bubbly, about 15 minutes. Sprinkle with parsley and serve hot or at room temperature.
EGGPLANT DONUTS
Steps:
- Preheat the oven to 400 degrees F.
- For the eggplant donuts: Halve the eggplant lengthwise, score diagonally and generously brush with olive oil to coat the flesh. Put on a baking pan cut-side up and roast until soft, about 45 minutes. Set aside.
- Lower the oven temperature to 350 degrees F. Grease donut hole or mini muffin pans with butter, then coat with flour.
- Combine the flour, baking powder, cinnamon, ginger and salt in a large bowl. In a separate bowl, whisk together the milk, vegetable oil, brown sugar and egg until smooth. Remove the roasted eggplant flesh from the skin and mash. Mix the mashed eggplant into the wet ingredients. Add the dry ingredients to the wet and mix until combined.
- Using a small scoop, fill each donut hole mold three-quarters full. Bake until an inserted toothpick comes out clean, 15 to 20 minutes.
- For the cinnamon-sugar coating: Put the melted butter in a bowl. Combine the granulated sugar and cinnamon in another bowl.
- Remove the donuts from the pan and dip each in the melted butter. Roll in the cinnamon sugar to coat.
OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE
How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.
Provided by Barbara
Categories Casserole Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
- Cook peeled, diced eggplant in boiling water until fork tender; drain well.
- In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
- Pour into prepared baking dish.
- Bake in preheated oven for 30 minutes or until golden brown.
EGGPLANT AND HERB CASSEROLE
Provided by Bryan Miller
Categories dinner, casseroles, main course
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, and lightly grease a baking dish or gratin dish (14-by-9 1/2 oblong or 10-by-6 rectangular).
- If using fresh plum tomatoes, plunge them into a pot of boiling water for 10 seconds, lift out with a slotted spoon and remove the skins. Core and cube them to yield 4 cups.
- Heat 1 tablespoon of the olive oil in a saucepan, and saute the onion and garlic. Cook, stirring, for 1 minute. Add the plum tomatoes (or canned tomatoes), then the tomato paste. Add the oregano, basil and thyme.
- Stir well, and bring the sauce to a simmer. Cook, covered, over low heat for 30 minutes, adding salt and freshly ground pepper if necessary.
- Meanwhile, place the flour in a bowl. Dredge the eggplant slices in the flour. Use the rest of the olive oil, little by little, to saute the eggplant slices over medium heat -- about 2 minutes per side, or until lightly browned.
- Pour a layer of tomato sauce over the bottom of the baking dish, and layer some cooked eggplant over that. Alternate the rest of the sauce and eggplant in layers. Arrange eggplant slices over the top. Cover with sliced mozzarella. Bake for 1 hour or until the surface is golden brown.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 17 grams, Carbohydrate 28 grams, Fat 24 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 829 milligrams, Sugar 11 grams
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