Best Paula Deen Eggplant Casserole Recipes

Eggplant Parmesan image

Provided by Courtney Fix

Time 30m

Yield 6 to 8

Number Of Ingredients 17

3 medium eggplants
1 dozen eggs
milk
Italian breadcrumbs
1 ball fresh mozzarella cheese
1 (16-oz) container ricotta cheese
vegetable oil
extra virgin olive oil
1 small yellow onion, thinly sliced
4 cloves garlic, crushed
2 (28-oz) cans crushed tomatoes
1 (6-oz) garlic & basil flavored paste
1 (8-oz) can tomato sauce
20 oz water
4 oz red wine, like Merlot
fresh basil, finely chopped
Parmesan cheese, grated

Steps:

Heat oven to 350 °F. Peel eggplants and thinly slice to about a 1/8 of an inch. Make a mixture of eggs and milk in a medium bowl. I start with 4 eggs and about 1 oz of milk and continually make more as it gets low. Coat the eggplant slices in the egg mixture and then cover each side with breadcrumbs. Fill 1/4 inch of vegetable oil in sauté pan and heat over medium to high heat. The bigger the sauté pan the faster the process of frying the eggplant will go. Fill sauté pan with the eggplant and fry each side until golden brown. Drain the grease from the eggplant on paper towels. You'll need to change out the oil a couple of times in order to fry all of the eggplant. In a medium size bowl, mix 2 eggs with the container of ricotta cheese. In another bowl, grate mozzarella cheese.
In your favorite large casserole dish, coat a very thin layer of sauce in the bottom. Start to layer the eggplant, ricotta mixture, mozzarella cheese, and then sauce again. Repeat this process until you fill the casserole dish. I like to put an extra layer of mozzarella cheese on top. Bake for 30 minutes or until bubbling.

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

Provided by chlovett10

Number Of Ingredients 12

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.