Best Paula Deen Eggplant Casserole Recipes

EGGPLANT CASSEROLE

Eggplant Casserole image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil
1 pound eggplant, cut into 1/2-inch dice
1 red pepper, cut into 1/2-inch dice
4 ribs celery, cut into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
1/2 cup chopped fresh basil leaves
1 cup grated Parmesan
1/2 cup heavy cream
1 cup Italian seasoned bread crumbs
Salt and pepper

Steps:

Preheat an oven to 375 degrees F.
In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.
Place skillet in the oven and cook until heated through, about 20 minutes. Serve with grilled lamb chops.

PAULA DEEN EGGPLANT CASSEROLE RECIPE - (3.9/5)

Paula Deen Eggplant Casserole Recipe - (3.9/5) image

Provided by chlovett10

Number Of Ingredients 12

Ingredients

PAULA'S HOUSE SEASONING:
1 large eggplant
1 3/4 cups of crushed Ritz crackers
1 1/2 cup grated American, I use cheddar cheese
8 tablespoons butter, melted
2 eggs
2/3 cup milk
1 teaspoon of House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix seasoning together, well

Steps:

Prepare the Paula's House Seasoning. You'll only use 1 teaspoon of it for this recipe - the rest can be enjoyed with other dishes! Preheat oven to 350°F Peel, slice and boil eggplant for 10-15 minutes until tender; drain. Divide cracker crumbs, cheese and butter in half. Add eggs, milk, House Seasoning and half the crumbs, cheese and butter to the eggplant. Mix well; pour into baking dish. Top with remaining half of the crumbs, cheese and butter. Bake 20-30 minutes.

CHEESY EGGPLANT PARMESAN CASSEROLE

Cheesy Eggplant Parmesan Casserole image

My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.

Provided by lyndalou

Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil for brushing, or as needed
2 eggplant, cut into 1/2-inch thick slices
1 tablespoon olive oil
1 onion, chopped
¼ pound mushrooms, sliced
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
¾ teaspoon dried basil
¾ teaspoon dried oregano
salt and ground black pepper to taste
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g