Best Eggplant Cups With Cornbread Stuffing Recipes

Fran's Eggplant Cornbread Dressing image

Provided by rdsxc

Categories < 4 Hours

Time 1h30m

Yield 6 cups of casserole, 6-8 serving(s)

Number Of Ingredients 6

1 eggplant, peeled, cubed, and cooked until soft
2 cups cornbread, cooked and crumbled to coarse crumbs
1/2 cup butter, softened
1 1/2 cups shredded cheddar cheese
1 medium onion, chopped
1 (10 3/4 ounce) can condensed cream of mushroom soup

Steps:

Grease a 2 quart casserole dish and set aside.
Microwave eggplant until soft. Perhaps 6 minutes. When done, mash to a pulp.
Fry the onion in a little butter until soft and translucent.
Crumble the cornbread into coarse crumbs.
Combine eggplant, onion, butter and cornbread.
Stir in the remaining ingredients and pour into a greased casserole dish. Bake at 350F for 45 minutes or until the casserole is "set:" in the middle. ("Set" means a knife inserted in the middle of the casserole comes out clean, but not so well done that the casserole is dry.).
This is a very forgiving recipe. Instead of measuring out 2 cups of cornbread crumbs, I usually just crumble up an 8x8 pan of fresh cornbread. You want the mixture to be wet enough to wet all the cornbread crumbs, but not so wet that it won't "set up." If it seems a little dry before baking, add just a little chicken broth or water.
I have also used yellow squash or zucchini in place of the eggplant. The prep time can be reduced by using frozen onions in place of fresh. Also, I am just really slow at prep!

Nutrition Facts : Calories 318.3, Fat 27.9, SaturatedFat 16.4, Cholesterol 70.3, Sodium 668.9, Carbohydrate 9.8, Fiber 2.9, Sugar 3.5, Protein 9

Eggplant (Aubergine) & Herb Stuffing Casserole image

Provided by twissis

Categories Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 large eggplants
1 1/3 cups Pepperidge Farm Herb Stuffing (divided)
1 medium onion (chopped)
1/2 green bell pepper (chopped)
1 (14 1/2 ounce) can diced tomatoes (drained, or use 3-4 fresh tomatoes, seeded & chopped)
8 ounces mozzarella cheese (approx 2 1/2 cups, shredded or grated)
1/2 cup parmesan cheese

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.

Bayou Eggplant and Shrimp Dressing image

Provided by ratherbeswimmin

Categories Oven

Time 2h3m

Yield 14 cups

Number Of Ingredients 14

3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, with leaves, chopped
1 medium red bell pepper, chopped
2 -3 garlic cloves, minced
1 1/2 lbs eggplants, cut into 1 inch cubes
1 lb medium shrimp, peeled, deveined, and coarsely chopped
1 tablespoon cajun seasoning
10 cups coarsely crumbled cornbread (dried overnight)
1/3 cup chopped fresh parsley
3 eggs, beaten
1 -1 1/2 cup chicken broth (or as needed) or 1 -1 1/2 cup turkey broth (or as needed)
3/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Steps:

Heat the oil (medium heat) in a large non-stick skillet.
Add in the onion, celery, bell pepper, and garlic.
Saute/stir for 5 minutes or until the onion is soft.
Add in the eggplant, stir to combine.
Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
Season to with salt and pepper to taste.
Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.