Dinner - How to make eggplant casserole recipes
Author: William Gabrielsen
The combination of eggplant, tomato sauce and melted cheese is wonderful. This casserole is full of the best that summer has to offer - eggplant, fresh herbs, mushrooms, tomatoes, and bell peppers.
Eggplant Casserole
This casserole is full of the best that summer has to offer - eggplant, fresh herbs, mushrooms, tomatoes, and bell peppers. It's topped with cheese and baked until bubbling hot.
Provided by: April Anderson
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 16
Provided by: April Anderson
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 yellow pepper, diced
- 2 portabello mushroom caps, sliced into bite-sized pieces
- 3 large tomatoes, diced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1/2 tablespoon fresh thyme
- 1/4 cup vegetable oil
- 2 medium eggplants, cut into bite-sized pieces
- 1 tablespoon salt
- 1 tablespoon flour
- 1/2 cup Parmesan cheese
- 4 ounces fresh mozzarella, sliced
Nutrition:
- Serving Size: 1/6 of recipe
- Calories: 294 calories
- Sugar: 10.9g
- Sodium: 1459.3mg
- Fat: 19.9g
- Saturated Fat: 8.4g
- Unsaturated Fat: 10.2g
- Trans Fat: 0g
- Carbohydrate: 22.2g
- Fiber: 8.1g
- Protein: 11g
- Cholesterol: 34.6mg
- Preheat the oven to 375°F. Coat a 2 1/2-quart casserole dish with cooking spray.
- In a large skillet heat the butter and olive oil over medium-low heat. Add in the onions and cook for 3 minutes or so (don’t let them brown). Add in the peppers and garlic and continue to cook for an additional 3 minutes. Add in the mushrooms and cook them until they start to release their moisture (about 3 to 4 minutes). Finally, add in the tomatoes and herbs and allow to simmer for a couple of minutes. Remove the mixture to a large bowl and set aside.
- In the same skillet, heat the vegetable oil and then add the eggplant and salt. Allow the eggplant to cook until it’s browned, stirring frequently. Once lightly browned add in the flour and stir. Add the tomato mixture and stir everything together and bring it to a simmer.
- Spoon in 1/3 of the vegetable mixture into the prepared baking dish. Top it with some Parmesan cheese and a few slices of mozzarella. Spoon more of the veggies on top of the cheese followed by more cheese. Spoon in the last of the mixture and top it all of with a layer of cheese on top.
- Bake the casserole for 30 minutes. Allow the casserole to stand a few minutes before serving.
How to Make EGGPLANT CASSEROLE
3 large eggplant 3 tbs olive oil pinch of black pepper 1 tsp salt 1 1/2 cup of tomato sauce 2 cups
Duration: 8:30
Eggplant Casserole with Michael's Home Cooking
Here is a nice Eggplant Casserole. I use different cheeses in this Salt and pepper your
Duration: 6:54
Tomato and Eggplant Casserole with Michael's Home Cooking
This Tomato Eggplant Casserole has a fresh bread crumb topping with added cheese. It is
Duration: 7:12
Cheesy Eggplant Casserole
With layers of herbed ricotta cheese, quick homemade marinara, meaty yet super creamy and tender eggplant, and a gooey cheesy top, this eggplant casserole is a must-make dinner.
Provided by: Laura Rege
Yields: 8 servings
Cuisine: Europe,Italian
Number of ingredients: 14
Provided by: Laura Rege
Yields: 8 servings
Cuisine: Europe,Italian
Number of ingredients: 14
Ingredients:
- 1 (28-ounce) can whole peeled tomatoes
- 4 cloves garlic
- 2 1/2 pounds eggplant (about 2 large)
- 6 tablespoons olive oil, divided, plus more for the baking dish
- 3 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon granulated sugar
- 1 bunch fresh basil
- 1 small bunch fresh oregano
- 8 ounces low-moisture mozzarella cheese, shredded (2 cups)
- 1 (15- to 16-ounce) container whole milk ricotta cheese (about 2 cups)
- Whole nutmeg, or a pinch of ground nutmeg
- 3 large eggs
Nutrition:
- Saturated Fat: 17.3 g
- Unsaturated Fat: 0.0 g
- Carbohydrate: 17.3 g
- Sugar: 8.8 g
- Serving Size: Serves 8
- Protein: 26.0 g
- Fat: 36.6 g
- Calories: 490 cal
- Sodium: 944.8 mg
- Fiber: 6.8 g
- Cholesterol: 0 mg
- Step 1
- Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Meanwhile, place 1 (28-ounce) can whole peeled tomatoes and their juices in a food processor fitted with the blade attachment. Pulse until the tomatoes are finely chopped, about 6 (1-second) pulses. Mince 4 garlic cloves.
- Step 2
- Trim and slice 2 1/2 pounds eggplants crosswise into 1/4-inch thick rounds. Arrange the slices in a single layer on 2 rimmed baking sheets. Brush lightly on both sides with 1/4 cup of the olive oil and season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Roast, rotating the racks and flipping the eggplant slices halfway through, until tender and light golden-brown, about 30 minutes total.
- Step 3
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large high-sided skillet over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add tomatoes and season with 1/2 teaspoon of the kosher salt and 1/2 teaspoon granulated sugar. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until thickened (about 2 cups), about 15 minutes. Remove the skillet from the heat.
- Step 4
- Pick and coarsely chop the leaves from 1 bunch fresh basil until you have 1/2 cup. Pick and coarsely chop the leaves from 1 small bunch fresh oregano until you have 2 teaspoons. If needed, grate 8 ounces low-moisture mozzarella cheese on the large holes on a box grater (about 2 cups).
- Step 5
- Place 1 pound whole milk ricotta cheese and 3 large eggs in a medium bowl and whisk until combined. Add the basil, oregano, half of the mozzarella, a few grinds of freshly grated nutmeg or a pinch of ground nutmeg, the remaining 1 1/2 teaspoons kosher salt, and remaining 1/2 teaspoon black pepper, and stir to combine.
- Step 6
- Drizzle an 8-inch square baking dish with olive oil and brush all over. Arrange 1/3 of the roasted eggplant rounds in the dish. Spoon 1/3 of the sauce over the eggplant. Dollop 1/3 of the ricotta mixture over the sauce and smooth the top. Repeat layering the remaining eggplant, marinara, and ricotta mixture two more times.
- Step 7
- Sprinkle the remaining mozzarella evenly over the top. Place the baking dish on a baking sheet. Bake on the lower rack until golden brown and bubbling around the edges, about 30 minutes. Let cool 15 minutes before serving. Sprinkle with more torn or small fresh basil leaves before serving.
Cheesy Eggplant Casserole
Delicious, hearty eggplant casserole can easily serve as a very filling meatless entree. The combination of eggplant, tomato sauce and melted cheese is wonderful.
Provided by: Vered DeLeeuw
Total time: 80 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 8
Provided by: Vered DeLeeuw
Total time: 80 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 8
Ingredients:
- Avocado oil spray (for pan)
- 1 large eggplant ((1 1/4 lb), unpeeled)
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup marinara sauce
- 1 cup shredded part-skim Mozzarella, divided ((4 oz))
- 1 tablespoon grated Parmesan cheese
Nutrition:
- Serving Size: 0.25 recipe
- Calories: 166 kcal
- Carbohydrate: 10 g
- Protein: 9 g
- Fat: 10 g
- Saturated Fat: 4 g
- Sodium: 314 mg
- Fiber: 4 g
- Sugar: 6 g
- Preheat your oven to 500 degrees F. Line a large, rimmed baking sheet with parchment paper. Spray the parchment with avocado oil spray.
- Slice the eggplant into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with kosher salt, black pepper and garlic powder. Roast 15 minutes.
- Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil. Return to the oven and roast until browned and tender, 10-15 more minutes.
- Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F.
- Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on top and sprinkle with half of the mozzarella, as shown in the video.
- Arrange the remaining eggplant slices on top. Spread the remaining marinara sauce on top. Sprinkle with the remaining mozzarella and with the Parmesan.
- Bake the eggplant casserole until golden and bubbly, about 15 minutes. Allow to cool 10 minutes before serving.
Cheesy Eggplant Casserole
I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.
Provided by: Renee' Levins
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 8
Provided by: Renee' Levins
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
- 1 eggplant, peeled and diced
- 1 ½ cups shredded Cheddar cheese
- 1 cup dry bread stuffing mix
- 1 clove garlic, crushed
- 2 tablespoons diced onion
- 1 egg, lightly beaten
- 1 teaspoon dried Italian seasoning
- salt and pepper to taste
Nutrition:
- Calories: 413.4 calories
- Carbohydrate: 46.2 g
- Cholesterol: 91.5 mg
- Fat: 17.3 g
- Fiber: 5.7 g
- Protein: 18.9 g
- Saturated Fat: 9.8 g
- Sodium: 1078.3 mg
- Sugar: 7.4 g
- Preheat oven to 350 degrees F (175 degrees C).
- Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
- Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.
