Best Emerils Delmonico Eggplant Casserole Recipes

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EMERIL'S EGGPLANT, SAUSAGE, AND ZITI CASSEROLE



Emeril's Eggplant, Sausage, and Ziti Casserole image

Make and share this Emeril's Eggplant, Sausage, and Ziti Casserole recipe from Food.com.

Provided by Tina Madden

Categories     One Dish Meal

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 large eggplant, cut crosswise into 1/3 inch thick rounds
1/2 cup olive oil, plus
more olive oil, as needed
salt
fresh ground black pepper
1 cup chopped yellow onion
1 lb Italian sausage, removed from casings
2 tablespoons tomato paste
1 (28 ounce) can whole Italian tomatoes, crushed, and their juices
1 teaspoon Italian spices
1/2 cup pitted black olives, coarsely chopped
1/4 teaspoon crushed red pepper flakes
1/4 cup minced fresh basil leaf
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
1/8 teaspoon freshly grated nutmeg
1/2 cup grated parmesan cheese
8 ounces ziti pasta, cooked according to package directions and drained
1 cup grated mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly grease a 9 by 13-inch casserole dish and set aside.
  • In a large skillet over medium-high heat, heat 1/4 cup of the oil.
  • Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
  • Transfer to a plate as they cook, and set aside.
  • Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat.
  • When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.
  • Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.
  • Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper.
  • Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
  • Remove from the heat.
  • Add the basil and adjust seasoning, to taste.
  • Meanwhile, melt the butter in a medium saucepan over medium-high heat.
  • Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
  • Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
  • Remove from the heat and season with the nutmeg and salt and pepper, to taste.
  • Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
  • Top with half of the cooked pasta, then half of the sausage-tomato sauce.
  • Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.
  • Pour on the white sauce, then top with the grated mozzarella and Parmesan.
  • Bake for 1 hour, or until puffed and golden brown on top.

Nutrition Facts : Calories 647.2, Fat 43.4, SaturatedFat 15.3, Cholesterol 70.3, Sodium 1047.3, Carbohydrate 41.2, Fiber 5.4, Sugar 10, Protein 24.5

BAKED CREOLE EGGPLANT (AUBERGINE)



Baked Creole Eggplant (Aubergine) image

From the old Delmonico's Restaurant. That's the old classic Delmonico's, before it became Emeril's Delmonico. I have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a Creole classic!

Provided by Miss Annie

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 eggplants, diced (with or without peel)
1 onion, chopped
1 cup raw peeled shrimp, chopped
1 piece celery, chopped
1/2 cup butter or 1/2 cup oil
creole seasoning, to taste
salt & freshly ground black pepper, to taste
breadcrumbs or cracker crumb

Steps:

  • Boil eggplants until soft.
  • Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant.
  • Put in baking pan and sprinkle with bread crumbs or cracker crumbs.
  • Bake approximately 30 minutes at 350°F.

EMERIL LAGASSE'S DELMONICO POTATOES



Emeril Lagasse's Delmonico Potatoes image

This recipe was posted in answer to a message board request. It was taken from the Emeril Lagasse recipe web site (http://www.emerils.com/recipe/167/delmonico-potatoes). Feb 25, 2011 - An Update - Re: Micks' posting: First: Thank you for posting the recipe for "Emeril's Essence/Emeril's Creole Seasoning" :-) Second: No one is claiming this is the recipe for the potatoes served at the "Original (since 1837) Delmonico's Restaurant" in New York City. A restaurant that I have personally had the pleasure of eating in many times (I was born/raised in NYC). I have had the "Classic Delmonico Potatoes" there on many occasions. The potatoes served at the "Original Delmonico's Steakhouse" in NYC are different from the ones that are served at Emeril's restaurant ("Emeril's Delmonico Steakhouse" in New Orleans, La.) Again, I have personally eaten the "Delmonico Potatoes" at Emeril's restaurant when I was in New Orleans. The recipe that is posted is the same as the recipe he uses in HIS restaurant. I hope this clarifies any confusion. :-)

Provided by Dee514

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1/2 cup minced onion
salt
fresh ground white pepper
2 teaspoons chopped garlic
1 tablespoon flour
1 cup whole milk
4 lbs idaho potatoes, peeled, small diced and blanched
1/2 cup fine dry breadcrumb
olive oil
Emeril's Original Essence
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • Preheat the oven to 400°F.
  • In a large sauté pan, melt the butter.
  • Add the onions.
  • Season with salt and pepper.
  • Sauté for 1 minute.
  • Add the garlic.
  • Stir in the flour and cook for 1 minute.
  • Stir in the milk and bring the liquid to a boil.
  • Remove from the heat and stir in the potatoes.
  • Season with salt and pepper.
  • Pour into a greased 6 cup baking dish.
  • In a mixing bowl, add the bread crumbs and a drizzle of oil.
  • Mix thoroughly.
  • Season with Essence.
  • Stir in the parsley.
  • Spread the crumb mixture evenly over the potatoes.
  • Place in the oven and bake until golden brown, about 10 to 12 minutes.
  • Remove from the heat and serve.

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