Best Donnas Eggplant Casserole Recipes

Old Fashioned Eggplant Casserole - A Southern Eggplant Casserole Recipe image

Provided by Barbara

Time 45m

Number Of Ingredients 7

1 large eggplant (or two small) (1 1/2 to 2 cups diced eggplant)
2 eggs, beaten
1 cup milk
2 cups crushed crackers
2 cups shredded cheddar cheese
1/4 cup butter, melted
salt and pepper, to taste

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 Casserole image

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 pound eggplant, cut into 1/2-inch dice
1 red pepper, cut into 1/2-inch dice
4 ribs celery, cut into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
1/2 cup chopped fresh basil leaves
1 cup grated Parmesan
1/2 cup heavy cream
1 cup Italian seasoned bread crumbs
Salt and pepper

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.

Donna's Eggplant Casserole image

Provided by Donna Graffagnino

Categories Casseroles

Time 3h

Number Of Ingredients 16

2 large eggplants, peeled & diced
8 Tbsp olive oil
4 can(s) (15 oz) diced tomatoes, drained
2 large onions, chopped
1 medium bell pepper, chopped
4 stalk(s) celery, diced
2 Tbsp garlic, minced
1 Tbsp dried basil
1 Tbsp dried parsley
1 Tbsp dried chives
salt & white pepper
2 lb ground meat, pork breakfast sausage, cooked crawfish tails, or raw shrimp
4 c italian bread crumbs, toasted in skillet
3 large eggs
1+ c shredded or grated parmesan cheese
shredded parmesan, mozzarella or italian blend cheese for final topping

Steps:

1. Liberally salt diced eggplant and set aside to drain for 30 minutes. Rinse well & drain.
2. Saute eggplant, tomatoes, vegetables, and seasoning (first 11 ingredients) in 5 tablespoons of olive oil until it's really cooked down, stirring occasionally, for about 1 hour.
3. Taste and adjust seasoning as needed. Remove from stove, add the meat or seafood and let cool for a while.
4. In a skillet heat 3 tablespoons olive oil and add breadcrumbs; stir to completely coat breadcrumbs. Continue to cook, stirring constantly until breadcrumbs get about 2 shades darker. Remove from heat.
5. In a large mixing bowl add beaten eggs, and toasted bread crumbs, (See Note Below), grated cheese & seasonings. Mix well and add to eggplant mixture.
6. Fill half of a large baking pan with eggplant mixture, add a layer of shredded mozzarella.
7. Add another layer of eggplant mixture and top with a layer of mozzarella or provolone. (Casserole can be frozen at this point and heated later.) Any remaining mixture can be frozen for future use.
8. Bake at 350* for 30-45 minutes until hot and bubbly and cheese turns golden brown. If frozen bake for 1 hour lightly covered with foil. Uncover for last 15 minutes of baking.
9. *Note: Toasting the breadcrumbs is an important step and will keep the mixture from becoming gummy. Toast extra and put in Ziploc bag in freezer for later use.