Best Eggplant Aubergine And Corn Casserole Recipes

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Cook eggplant in small amount of water until tender.
• Drain and mash.
• Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
• Pour into a 9x13 greased baking dish.
• Top with the reserved cheese, crackers and small amount of melted margarine.
• Bake at 325° to 350° for 25 to 30 minutes.

OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE

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 (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
• Remove from oven& slightly cool& peel.
• Cut into 1/2" pieces.
• In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
• Add tomato, tumeric, eggplant, salt& pepper.
• Stir to evenly combine.
• Cook 1 or 2 minutes over medium flame.
• Add the beaten eggs.
• Just as the eggs begin to solidify, stir.
• Continue to stir until the eggs are completely solidified.
• Add more salt& pepper if desired.
• Place into a serving bowl& serve hot.

EGGPLANT (AUBERGINE) -SQUASH CASSEROLE

Steps:

• Parboil eggplant and squash for two minutes, drain and set aside.
• Heat margarine in sauce pan.
• Saute onion, bell pepper and celery for 5 minutes.
• Add garlic, cook 2 minutes more.
• Add salt black pepper and flour.
• Stir until flour is absorbed.
• Stir in the cream and cheese.
• Remove from heat.
• Add mushrooms to the eggplant-squash mixture.
• Stir in the cream mixture.
• Turn into a lightly buttered 2 quart baking dish.
• Bake at 350 degrees for 30 minutes.
• Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
• Makes 8 servings.

SPICY FRIED EGGPLANT (AUBERGINE) IN CORNMEAL

Steps:

• Cut eggplant into 1cm/ 1/2 inch slices.
• Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
• Wipe slices dry on paper towels.
• Beat egg lightly in bowl with milk, spice and seasoning.
• Spread cornmeal on a plate.
• Heat oil for frying.
• Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown.
• Drain on kitchen paper and keep warm until all slices are fried.
• Serve hot.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel eggplant and cut into large chunks.
• Boil in salted water for about 10 minutes or until soft.
• Drain eggplant in collander, then return to pot and mash.
• Add all other ingredients except 1/2 cup of the cheese.
• Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
• Sprinkle remaining cheese on top.
• Bake for 45 minutes.