Best Eggplant Aubergine Casserole Perfect For Passover Recipes

EGGPLANT (AUBERGINE) CASSEROLE -- PERFECT FOR PASSOVER

Steps:

• Saute the onion in butter.
• Combine the next 6 ingredients.
• Add the sauteed onion, cover and cook for 15 minutes.
• Stir in the tomatoes.
• Grease a 2-quart casserole and arrange alternate layers of vegetables, cottage cheese and farfel, beginning and ending with vegetables.
• Bake uncovered at 350° for 20 to 30 minutes.
• This may be put together ahead of time and refrigerated.

YEMENITE EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Slice the eggplant in thin discs, sprinkle evenly with salt, and place in layers in a colander over the sink.
• Place a weighted bowl directly on top of the eggplant and let drain for 30 minutes.
• Remove the weight, turn over the eggplant, and let drain another 30 minutes.
• While the eggplant is draining, heat oil, onion and garlic and cook on medium heat until onion turns transparent and garlic is browned.
• Add the spices and stir to coat the onion.
• Add the tomatoes and cook until it boils.
• Reduce heat to low and cook uncovered for 30 minutes.
• Remove from heat.
• Preheat oven to 350.
• Pat eggplant dry with paper towels.
• In a frying pan, fry eggplant in a layer of oil 2 minutes per side.
• In a casserole, arrange layers of eggplant and tomato sauce, ending with sauce.
• Bake uncovered in the oven for 30 minutes.

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE

Steps:

• Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
• While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
• Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
• Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
• Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
• Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
• Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

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.

EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
• Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
• Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
• Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
• Bake for 30 min or till hot & bubbly. Serve immediately.
• NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
• NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.

ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Pare and dice eggplant.
• Heat oil in skillet, add onion, green pepper, and eggplant.
• Stir over low heat until eggplant is soft.
• Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
• Simmer a few minutes.
• At this point you can add basil, chives, parsley, tarragon or oregano to taste.
• Turn into casserole dish and bake at 325 degrees F for 40 minutes.
• Casserole may be served hot or cold, with sour cream.

EGGPLANT (AUBERGINE) (AND CORN) CASSEROLE

Steps:

• Peel the eggplant, then cook in boiling water for 10 minutes.
• Drain and dice the cooked eggplant.
• Mix together all the ingredients through the pepper.
• Put into a greased casserole dish.
• Cover with the cheese.
• Bake at 350 degrees for an hour.