Best Mediterranean Eggplant Aubergine Casserole Recipes

Mediterranean Eggplant (Aubergine) Casserole image

Provided by twissis

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

3 medium eggplants (unpeeled & sliced in 1/4 in thick slices)
3/4 cup olive oil (more as required)
1 cup onion (chopped)
1 cup celery (chopped)
1/2 cup green bell pepper (chopped)
1 cup fresh tomato (seeded & diced)
1/2 cup black olives (quartered or sliced)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cinnamon
3 large eggs (beaten)
1 cup breadcrumbs
2 tablespoons olive oil
2 tablespoons dry parmesan cheese (powder variety)

Steps:

Preheat oven to 350°F.
Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
Remove from heat & stir in chopped tomato, black olives, herbs & spices.
Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.

Nutrition Facts : Calories 372.6, Fat 28, SaturatedFat 4.5, Cholesterol 71.1, Sodium 373.1, Carbohydrate 26.2, Fiber 9.1, Sugar 7.7, Protein 7.5

Mediterranean Eggplant (Aubergine) Casserole image

Provided by Dancer

Categories Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 onion, halved and sliced
3 garlic cloves, minced
1 teaspoon oregano, dried
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 lbs tomatoes, chopped
3 tablespoons fresh basil, sliced
1 cup dry breadcrumbs, seasoned
1/4 cup grated parmesan cheese, divided
3 egg whites, lightly beaten
1 cup mozzarella cheese, shredded
2 1/2 lbs eggplants, peeled and cut crosswise into 3/8 inch thick slices

Steps:

Prepare a cookie sheet with fat free cooking spray and set aside.
Mix bread crumbs with 2 tablespoons of parmesan cheese.
Beat egg whites with 1/2 teaspoons.
salt.
Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
Place eggplant slices on prepared cookie sheet.
You will have 2 different batches.
Spray eggplant slices with cooking spray, set aside.
In a nonstick skillet heat oil over medium heat, add onion and garlic.
Cook until softened.
Add oregano, 1 teaspoons.
salt and pepper.
Cook for one minute.
Add tomatoes, increase heat to high and cook until thickened, about 10 to 12 minutes.
Remove from heat and add basil.
Broil eggplant slices, 1 batch at a time for 3 to 5 minutes per side, until brown.
Preheat oven to 425 degrees.
Layer eggplant slices in a 1 1/2 quart baking dish.
Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
Bake uncovered until cheese is bubbly, 10 to 15 minutes.