Best Eggplant Casserole Fatet Makdous Recipes

EGGPLANT CASSEROLE

Steps:

• 1. Cut eggplant into 1 1/2 inch slices or into 1 inch cubes- I like the slices. Peel skin, if desired. Soak eggplant pieces in salted water for 30 minutes; drain and pat real dry. Fry a few pieces of eggplant in olive oil at a time until browned; drain on toweling or paper bag, continue until all are fried;set aside for later. Spray a 9 x 13-inch baking pan; set aside. preheat oven to 325^.
• 2. Cook ground meat in large skillet until no longer pink, add celery, onions, garlic and seasonings and sauté for 2 minutes with the meat; add the tomatoes and eggplant, being careful to keep it whole.
• 3. Pour into the prepared baking pan. Bake at 325^ for about 45 minutes, sprinkle top with pine nuts and shredded cheese, if desired. Serve over cooked rice or vermicelli.

EGGPLANT CASSEROLE

Steps:

• 1. Brown beef, onion and garlic in olive oil. Add flour and rest of seasonings. Stir and cook 5 minutes
• 2. Peel and slice eggplant. Boil in salted water until just tender. Drain and set aside in colander.
• 3. Put beef in bottom of 1 1/2 quart casserole. Arrange eggplant on top and then sliced tomatoes. Sprinkle with sea salt, pepper and grated cheese. Bake in 350 degree oven for 30 to 40 minutes.

EGGPLANT CASSEROLE (FATET MAKDOUS)

Steps:

• Cut the eggplants up into medium-sized cubes. Fry them in olive oil until golden brown, set aside and drain on paper towels. Season with salt and pepper. Fry up 3 pitas, drain. Break up into pieces.
• Brown ground beef, onion and garlic. Season with salt and pepper. Once the onions have cooked down, add the tomatoes and tomato sauce, and pomegranate molasses. Let it cook for about 10-15 minutes; then add eggplant to the pan. Taste again for seasoning. Let it all cook together for another 15 minutes, until all the flavors combine. Should be a little tangy/sour from the pomegranate molasses.
• In a bowl, combine yogurt with the mashed garlic. It should have a garlicky taste. Season with salt.
• In a 13 x9 casserole dish, add bottom layer of broken pita pieces. Next fill the dish with the meat/eggplant mixture. Top with the yogurt mixture. Toast pine nuts in clarified butter. Top yogurt with pine nuts and butter. Garnish with parsley.

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.

FATTET AL MAKDOUS

Steps:

• Heat a nonstick pan on medium. add the eggplant pieces, brushing with olive oil on both sides, until nicely browned. Takes about 2 minutes per side.
• While the eggplants are cooking start preparing the meat, in another skillet over medium heat add 2 Tablespoon oil , then saute onion for 2 minutes or until fragrant.
• Add the meat and spices, stirring well until the meat is almost completely browned.
• Add the tomato paste and stir well to combine, let it cook for another 5 minutes then remove from heat.
• Prepare the pita chips by deep frying( tastiest option), or toasting in the oven until golden brown(healthiest option) or buy a bag of pita chips(easiest option, the one I did).
• Mix the yogurt sauce ingredients well.
• Assemble the dish by layering the pita chips on the bottom of your serving dish.
• Top with a layer of roasted eggplants.
• Then a layer of the saucy meat.
• Then another layer of the eggplants, and so on until the eggplants are finished, make sure to end with an eggplant layer.
• Top with the yogurt sauce and sprinkle some roasted nuts on top , preferably pine nuts.
• Serve immediately... Enjoy!!.

EGGPLANT CASSEROLE

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.