Best 7 Donnas Eggplant Casserole Recipes

OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
• Cook peeled, diced eggplant in boiling water until fork tender; drain well.
• In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
• Pour into prepared baking dish.
• Bake in preheated oven for 30 minutes or until golden brown.

EGGPLANT CASSEROLE

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.

DONNA'S EGGPLANT CASSEROLE

Steps:

• 1. Liberally salt diced eggplant and set aside to drain for 30 minutes. Rinse well & drain.
• 2. Saute eggplant, tomatoes, vegetables, and seasoning (first 11 ingredients) in 5 tablespoons of olive oil until it's really cooked down, stirring occasionally, for about 1 hour.
• 3. Taste and adjust seasoning as needed. Remove from stove, add the meat or seafood and let cool for a while.
• 4. In a skillet heat 3 tablespoons olive oil and add breadcrumbs; stir to completely coat breadcrumbs. Continue to cook, stirring constantly until breadcrumbs get about 2 shades darker. Remove from heat.
• 5. In a large mixing bowl add beaten eggs, and toasted bread crumbs, (See Note Below), grated cheese & seasonings. Mix well and add to eggplant mixture.
• 6. Fill half of a large baking pan with eggplant mixture, add a layer of shredded mozzarella.
• 7. Add another layer of eggplant mixture and top with a layer of mozzarella or provolone. (Casserole can be frozen at this point and heated later.) Any remaining mixture can be frozen for future use.
• 8. Bake at 350* for 30-45 minutes until hot and bubbly and cheese turns golden brown. If frozen bake for 1 hour lightly covered with foil. Uncover for last 15 minutes of baking.
• 9. *Note: Toasting the breadcrumbs is an important step and will keep the mixture from becoming gummy. Toast extra and put in Ziploc bag in freezer for later use.

EGGPLANT CASSEROLE

Steps:

• In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

DONALD LINK'S EGGPLANT CASSEROLE

Steps:

• For the béchamel: In a small saucepan over low heat, melt butter. Add flour and whisk until pale golden, about 5 minutes. Add milk, salt, white pepper and nutmeg, and whisk to combine thoroughly. Cook, whisking frequently, until thickened and smooth, 15 to 20 minutes. Remove from heat and set aside.
• For the casserole: Preheat oven to 400 degrees. Spread eggplant slices in a single layer on a baking sheet, and thoroughly coat both sides with olive oil and a sprinkling of salt and black pepper. Roast until fully cooked, 12 to 15 minutes, then remove from heat but do not turn off oven. Meanwhile, in a medium skillet over medium-low heat, sauté merguez until browned and fully cooked. Remove from heat and slice into 1/4-inch-thick rounds.
• Oil an 8-by-11, 2-inch-deep baking dish. Spread one-third of béchamel in baking dish. Top with half the eggplant, then half the fontina and half the merguez. Coat with half of the remaining béchamel. Top with remaining eggplant, fontina and merguez. Spread with remaining béchamel and the Parmesan.
• Bake until hot, bubbling and lightly browned, 12 to 15 minutes. Allow to rest for a minute or two, then serve.

EGGPLANT DONUTS

Steps:

• Preheat the oven to 400 degrees F.
• For the eggplant donuts: Halve the eggplant lengthwise, score diagonally and generously brush with olive oil to coat the flesh. Put on a baking pan cut-side up and roast until soft, about 45 minutes. Set aside.
• Lower the oven temperature to 350 degrees F. Grease donut hole or mini muffin pans with butter, then coat with flour.
• Combine the flour, baking powder, cinnamon, ginger and salt in a large bowl. In a separate bowl, whisk together the milk, vegetable oil, brown sugar and egg until smooth. Remove the roasted eggplant flesh from the skin and mash. Mix the mashed eggplant into the wet ingredients. Add the dry ingredients to the wet and mix until combined.
• Using a small scoop, fill each donut hole mold three-quarters full. Bake until an inserted toothpick comes out clean, 15 to 20 minutes.
• For the cinnamon-sugar coating: Put the melted butter in a bowl. Combine the granulated sugar and cinnamon in another bowl.
• Remove the donuts from the pan and dip each in the melted butter. Roll in the cinnamon sugar to coat.

EGGPLANT PARMESAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
• Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
• Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
• Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
• Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
• Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.