EGGPLANT SAUSAGE CASSEROLE
If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. -Carol Mieske, Red Bluff, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside., In the same skillet, saute eggplant and onion in oil. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from the heat. Drain pasta; stir into eggplant mixture. Add sausage., Spread half of the sausage mixture in a greased 13x9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 606 calories, Fat 36g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 1066mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein.
SLOW-COOKER SAUSAGE CASSEROLE
You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 11
Steps:
- Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
- Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
- Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.
Nutrition Facts : Calories 449 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium
SLOW COOKER/CROCK POT SAUSAGE, EGGPLANT AND TOMATO CASSEROLE
Make and share this Slow Cooker/Crock Pot Sausage, Eggplant and Tomato Casserole recipe from Food.com.
Provided by Sonya01
Categories Stew
Time 6h18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
- Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
- Add stock and bring to the boil. Spoon eggplant mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.
Nutrition Facts : Calories 153.3, Fat 4.8, SaturatedFat 0.8, Cholesterol 1.8, Sodium 315.9, Carbohydrate 26.3, Fiber 10, Sugar 11.7, Protein 5.2
LAZY SLOW COOKER EGGPLANT CASSEROLE RECIPE
Slow cooker eggplant casserole is an easy but amazing dish made with fresh eggplant, portabella mushrooms, sauce and lots of cheese. This vegetarian recipe works as both entrée and main course and will quickly become a fan favorite!
Provided by The Lazy slow cooker
Categories Brunch dinner lunch
Time 6h20m
Number Of Ingredients 8
Steps:
- peel eggplant and slice into slices that are about 1-inch thick. Thicker slices (such as 2-inch slices) will take longer to cook
- lay eggplant in a colander and toss with salt. allow to sit for 30 minutes or so.
- pat eggplant with a paper towel to remove any excess moisture
- remove stem from portabella mushrooms, if applicable
- place grated parmesan, garlic and onion powder together in a small bowl and stir to combine
- spray slow cooker with non-stick spray
- spread a few tablespoons of sauce around bottom of slow cooker
- add a layer of eggplant
- cover with thin layer of sauce
- sprinkle with a layer of the parmesan mixture
- sprinkle some chopped basil on top
- next, place of layer of sliced mozzarella until fully covered
- repeat this 5 step sequence with portabella caps in place of eggplant (sauce - portabella - parmesan mixture - basil - sliced mozzarella)
- repeat the 5 step sequence again with eggplant this time (sauce - eggplant - parmesan mix - basil - mozzarella)
- Be sure to finish with a layer of cheese on top.
- cover and cook. slow cooker time should be 4-6 hours on low until all vegetables are fully cooked through
- cut into squares and enjoy a wonderful slow cooker meal!
Nutrition Facts : Calories 275 kcal, Carbohydrate 13 g, Protein 21 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 56 mg, Sodium 1000 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 6 g, ServingSize 1 serving
ITALIAN EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE
Make and share this Italian Eggplant, Zucchini and Tomato Casserole recipe from Food.com.
Provided by Myra9035
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
- After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
- Preheat the oven to 400°F
- Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
- Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
- Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
- Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
- Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.
EGGPLANT AND TOMATO CASSEROLE
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
- Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
- Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
EGGPLANT, POTATO, TOMATO CASSEROLE
I am really not a fan of eggplant - unless it's done this way! I found this recipe ten years ago, but haven't made it in a long time. My organic box had an eggplant in it this week, so I had to make it again. I made it with my own spin this time, marinating the tomatoes in a red wine/olive oil/fresh basil vinaigrette, and it was better than ever!
Provided by Katzen
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.
- Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.
- Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
- Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes.
Nutrition Facts : Calories 213.1, Fat 3.9, SaturatedFat 0.6, Sodium 309.5, Carbohydrate 41.4, Fiber 7.8, Sugar 6.1, Protein 5.6
EGGPLANT AND TOMATO STEW IN THE CROCK POT
The combination of eggplant, tomatoes and beans is classic to the cuisines of many different countries. This recipe is easily made in the crock pot and is truly delicious served with some rice or couscous. You could add some spicy sliced sausage if you felt the need to add meat.
Provided by Geema
Categories Stew
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients in crock pot.
- Cover and cook on low heat for 8-9 hours.
- Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.
Nutrition Facts : Calories 216.7, Fat 1.8, SaturatedFat 0.2, Sodium 785.9, Carbohydrate 43.5, Fiber 12.3, Sugar 9.8, Protein 10.1
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